Green fish curry with celeriac

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

Ingredients 11
Servings 4
Time 10 mins

Ingredients

  • 60
    ml
    coconut cream
  • 30
    ml
    green curry paste
  • 400
    ml
    fish or vegetable stock
  • 15
    ml
    brown sugar
  • 45
    ml
    fish sauce
  • 350
    g
    firm white fish fillets, cut into 3 cm cubes
  • 250
    g
    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
 

Method

20 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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