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Spicy fish curry
Spicy fish curry
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a vibrant coconut curry bursting with zesty lemongrass, bold shrimp paste, and fiery ginger, all simmered with succulent white fish. Your new favorite protein-packed meal.
Ingredients:
  • 2 stalks lemongrass, trimmed, chopped
  • 5cm piece fresh ginger, peeled, chopped
  • 5cm piece galangal, peeled, chopped
  • 3 garlic cloves, quartered
  • 6 fresh coriander roots, washed
  • 8 small red chillies, seeded
  • 12.20 gm shrimp paste
  • 2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 18.40 gm sunflower oil
  • 5 makrut lime leaves, deveined, halved
  • 20.00 ml palm sugar, grated
  • 700g firm white fish fillets, cut into 8 pieces
  • 100g snow peas, trimmed, halved
  • 100g green beans, trimmed, halved
  • 225g can bamboo shoot slices, drained, rinsed
  • 410g can baby corn spears, drained, rinsed, halved lengthways
  • 62.50 ml fresh Thai basil leaves, torn, plus extra to serve
  • 62.50 ml fresh coriander, chopped
  • 165ml can coconut milk
  • Jasmine rice, steamed, to serve
Instructions:
  • Combine lemongrass, ginger, galangal, garlic, coriander root, chili, shrimp paste, ground coriander, cumin, turmeric, oil, half of the lime leaves, and 1 tablespoon water in a small food processor. Blend into a paste, adding another tablespoon of water if needed.
  • 1. Preheat a large saucepan over medium-high heat. Add chili paste and cook, stirring, for 2 minutes until fragrant. Stir in sugar and 2 1/2 cups of water. Bring to a boil, then gently add fish and remaining lime leaves. Cover, reduce heat to low, and simmer for 10 minutes until fish is perfectly cooked.
  • Combine snow peas, beans, bamboo shoots, and corn in the pot. Simmer for 2 minutes until snow peas are tender. Mix in basil, coriander, and half of the coconut milk. Season to taste. Garnish curry with the remaining coconut milk and extra basil. Serve with rice.

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