Heat the oil in a heavy-based saucepan. add the curry paste and cook, stirring for one minute. Add the stock and bring to the boil. Add the lime leaves, if using.Reduce the heat to a simmer and add the fish. Simmer for five minutes or until almost cooked. Add the coconut milk and simmer until the fish is done and can easily be flaked apart. Serve with jasmine rice and garnish with fresh coriander.Make your own green curry paste: Place the following into a processor: one stalk chopped lemon grass, one to three green chillies (sliced and seeded), one small chopped onion, four cloves garlic, 25ml grated fresh ginger, 250ml tightly packed fresh coriander, 3ml ground cumin, 3ml ground white pepper, 5ml ground coriander, 30ml fish sauce (or 15ml soy sauce), 5ml shrimp paste (optional), 30ml lemon juice, 5ml brown sugar and 60ml coconut milk. Blend to form a paste. Store in the fridge for three weeks.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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