Cambodian fish curry

Готовим Fish Cambodian fish curry

Kaffir lime leaves add aromatic Asian flavour, essential to this fish curry.

Lables: Egg free Gluten free Lactose free Peanut free Tree nut free Wheat free
  1. For the paste, place all the paste ingredients in a food processor and process until finely chopped and well combined, adding water if necessary. Transfer to a bowl.
  2. Heat oil in a wok or saucepan over medium-low heat. Add paste. Cook, stirring, for 4 minutes or until aromatic. Add coconut milk. Simmer for 2 minutes. Add fish. Reduce heat to low. Cook, covered, stirring once, for 5 minutes. Add beans. Cook, covered, for 3-4 minutes or until beans are tender crisp and fish is just cooked through.
  3. Stir in lime juice. Sprinkle with rind and coriander. Serve with rice, if using.

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1 tbsp coconut oil
400ml can coconut milk
800g firm white fish fillets, cut into 7cm pieces
175g baby green beans, trimmed
1 lime, rind finely grated, juiced
Fresh coriander leaves, to serve
Steamed rice, to serve
3 French shallots, peeled, coarsely chopped
2 lemongrass stems, white part only, finely chopped
5cm piece fresh ginger, peeled, chopped
4 garlic cloves, chopped
4 large kaffir lime leaves, finely chopped
1 long fresh red chilli, chopped
15g palm sugar, chopped
10g roasted belacan shrimp paste
3 tsp fish sauce
2 tsp ground turmeric
1-2 tsp water

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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