Cambodian fish curry

Recipes / Fish

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

Recipe «Cambodian fish curry» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.