Thai-style fish curry
For variation, add squid rings and/or mussels to this curry to make a mix.
|1 Tbsp||Thai green curry paste|
|1 can||Coconut cream, 400g|
|2||Kaffir lime leaves, very thinly sliced|
|1 cup||Beans, or peas, sliced and blanched|
|600 g||White fish fillets, skinned and boned, eg gurnard|
|½ cup||Basil leaves, sliced|
|½ cup||Mint leaves|
|2 Tbsp||Fresh lime juice|
|2 Tbsp||Fish sauce, or to taste|
- Place the curry paste in a large wok or frying pan. Whisk in ½ a cup of coconut cream. Slowly bring to the boil. Stir in the remaining coconut cream and water.
- Add the lime leaves and beans and simmer for 3 minutes. Add the fish and poach for about 3 minutes, until cooked. Add the herbs, lime juice and fish sauce.
- Great served with Jasmine rice and garnished with extra basil leaves.