Description
A vibrant and aromatic fish curry that combines fresh herbs and spices with creamy coconut, perfect for sharing with family and friends.
Ingredients
- 400 g white fish (cut into 5 cm / 2 in pieces)
- 1 lemongrass stalk (cut in half, bruised)
- 6 Thai makrut / kaffir lime leaves (whole)
- 1 cup water
- 1 cup coconut cream (sub coconut milk)
- 3 tbsp vegetable oil
- 6 cloves garlic (roughly chopped)
- 3 large red chillis (deseeded and chopped)
- 2-3 shallots (roughly chopped)
- 1 tomato (chopped)
- 3 tbsp fish sauce
- 1 tbsp turmeric powder
- 2 tsp ginger (chopped or minced)
- 2 tsp lemongrass (finely sliced)
- 2 tsp palm sugar
- 1 tsp ground coriander
- 1 tsp lime juice (or tamarind paste)
- ¼ tsp black pepper
- 1 pinch nutmeg
- 1 – 3 small red chilli (for heat, to taste)
- White rice (for serving)
- Crispy fried shallots (for garnish)
Instructions
- Blend garlic, red chillis, shallots, turmeric, ginger, finely sliced lemongrass, palm sugar, ground coriander, lime juice, black pepper, and nutmeg into a smooth paste.
- In a large pan, heat vegetable oil over medium heat and sauté the spice paste for about 5 minutes until fragrant.
- Pour in water and coconut cream, bringing the mixture to a gentle simmer.
- Add bruised lemongrass and kaffir lime leaves, allowing them to infuse the broth.
- Gently place fish pieces into the curry, ensuring they are well-coated by the sauce.
- Simmer until the fish is cooked through, approximately 8-10 minutes.
- Finish with additional red chillis for heat if desired.
- Serve hot over fluffy white rice and top with crispy fried shallots.
Notes
Fresh ingredients are essential for maximum flavor. Batch-prep the spice paste ahead of time for convenience.
