Green fish curry with celeriac

Recipe from: 6/16/2005 12:00:00 AM

Ingredients 11
Servings 1
Minutes 10 mins


Serving Change
  • 60
    coconut cream
  • 30
    green curry paste
  • 400
    fish or vegetable stock
  • 15
    brown sugar
  • 45
    fish sauce
  • 350
    firm white fish fillets, cut into 3 cm cubes
  • 250
    celeriac, sliced into julienne strips
  • 5 curry or bay leaves, torn
  • salt and freshly ground black pepper to taste
  • handful of fresh coriander
  • 1
    red chilli, seeded and cut into thin strips


10 mins
Pour the coconut cream into a wok or saucepan and simmer over medium heat for 5 minutes. Stir once the coconut cream starts to change colour along the side of the pan. Add the curry paste, stir well and simmer until the flavours begin to develop. Stir in the stock, sugar and fish sauce and simmer for 2-3 minutes. Add the fish and celeriac and simmer, stirring occasionally, for another 5 minutes or until the fish is done. Add the curry or bay leaves. Taste and season with salt and pepper if necessary. Stir in the fresh coriander just before serving. Spoon the fish onto a serving platter, garnish with the chilli strips and serve with basmati rice.

Read more on: fish/seafood  |  slow cook


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