Thai Style Coconut Fish Curry

I don’t have a lot of experience cooking Thai food, and, having never travelled to Thailand, my eating experience is limited to a selection of Melbourne’s many Thai restauarant. I love the light fragrant and coconutty sauces of Thai curries so after reading up a bit I thought I’d rely on my best flavour monitor, my palate. I’m not sure how “Thai” my curry was, but the genaral consensus was “delicious.”

For the “curry paste”

4cm piece fresh ginger

2 cloves garlic

4 kaffir lime leaves

1/4 cup coriander roots and stems

1 stem of lemon grass

2 tablespoons of candle nuts or macadamias

1 teaspoon turmeric

1/2 red chilli

2 tablespoons vegetable oil

METHOD: Process all of the above ingredients into a thick paste.

Sauté the curry paste over a medium heat until the paste releases the oil.

ADD

1 can coconut milk

Juice of 1 lime

2 tablespoons Thai fish sauce

1/2 tablespoon brown sugar

750g skinless fish fillets diced

Bring to the boil and simmer for 10 minutes.

ADD

1 sweet potato peeled, cut into bite sized pieces and steamed

200g green beans, topped, tailed and steamed

Simmer 5 minutes

ADD

1/2 cup chopped fresh chopped coriander leaves.

Serve with steamed rice.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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