Red and green fish curry

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 18
Servings 4
Time 15 min

Ingredients

  • 15
    ml
    sesame oil
  • 15
    ml
    sunflower oil
  • 4
    fresh red chillies, chopped
  • 10
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 2
    ml
    ground nutmeg
  • 10
    ml
    freshly grated ginger
  • 3
    cloves garlic, crushed
  • 15
    ml
    finely chopped lemon grass
  • 1
    lemon, finely grated rind
  • 2
    small leeks, sliced
  • 25
    ml
    fish sauce
  • 250
    ml
    fish or chicken stock
  • 1
    can coconut milk
  • 25
    ml
    freshly chopped coriander
  • 750
    g
    firm fish fillets (yellowtail, Cape salmon or kingklip)
  • Thai rice, to serve
  • 10
    ml
    toasted sesame seeds
 

Method

10 min
 
Heat oils in a large saucepan. Add chillies, spices, ginger, garlic, lemon grass and lemon rind. Fry for 1 minute, then add leeks and fish sauce. Cook for a further minute. Add stock, coconut milk and coriander and bring to the boil, stirring constantly. Cut fish into bite-sized pieces and add to the curry sauce. Boil for a minute, then reduce heat to simmer for 3-5 minutes, until fish is just cooked. Don't stir once fish has been added, as it will tend to break up. Serve immediately with steamed Thai rice and sprinkle with toasted sesame seeds to garnish. Serves: 4
 

Read more on: fish/seafood
 

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