Red and green fish curry

Ideas
4 servings Prep: 15 mins, Cooking: 10 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (18)

15.00 ml sesame oil
15.00 ml sunflower oil
4.00 red chilli — chopped
10.00 ml coriander — ground
5.00 ml cumin — ground
2.00 ml nutmeg — ground
10.00 ml fresh ginger — freshly grated
3.00 garlic — cloves, crushed
15.00 ml lemongrass — finely chopped
1.00 lemon — zest only
2.00 leeks — small, sliced
25.00 ml fish sauce
250.00 ml stock — fish or chicken
1.00 coconut milk — tinned
25.00 ml fresh coriander — chopped
750.00 g fish fillets
rice — thai, to serve
10.00 ml sesame seeds — toasted
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Method:

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



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