Thai fish curry with coriander

Nothing beats a homemade curry.
 
recipe, fish, curry, seafood,coriander

Recipe from: 31 March 2016
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 15
    ml
    sunflower oil
  • 30-40
    ml
    homemade green curry paste
  • 125
    ml
    vegetable or chicken stock
  • 4
    lime leaves (optional)
  • 6
    fish steaks
  • 200
    ml
    coconut milk
  • jasmine rice, to serve
  • roughly chopped fresh coriander, to garnish
Servings: Change Serving
 
 

Method

 

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.

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Read more on: recipe  |  fish  |  seafood  |  coriander  |  curry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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