Enjoy the flavours of coconut, lemongrass, shrimp paste and ginger in a spicy curry packed with white fish. A protein-powerhouse of flavour and colour, this dish will be the highlight of the night.
- Place lemongrass, ginger, galangal, garlic, coriander root, chilli, shrimp paste, ground coriander, cumin, turmeric, oil, 1/2 the lime leaves and 1 tablespoon water in the bowl of a small food processor. Process until mixture forms a paste, adding an extra tablespoon water if needed.
- Heat a large saucepan over medium-high heat. Add chilli paste. Cook, stirring, for 2 minutes or until fragrant. Add sugar and 2 1/2 cups of water. Bring to the boil. Add fish and remaining lime leaves. Cover. Reduce heat to low. Simmer for 10 minutes or until fish is just cooked through.
- Add snow peas, beans, bamboo shoots and corn. Simmer for 2 minutes or until snow peas are just tender. Stir in basil, coriander and 1/2 the coconut milk. Season. Drizzle curry with remaining coconut milk. Top with extra basil. Serve with rice.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set