Fragrant Fish Curry

fragrant fish curry


4 shallots
1-2 red chillies, seeds removed
4 kaffir lime leaves
2 tablespoons peanut oil
1 stalk lemon grass
30 g palm sugar, crushed
4 tablespoons fish sauce
400 g can coconut milk
1 cup chicken stock
500 g snapper or other white fish fillets
Fresh basil
Coriander leaves
1 cup bean sprouts


Crush together the shallots, chillies and lime leaves. Place the paste in a saucepan with peanut oil and gently cook for 5 minutes.
Remove the tough outer leaves of the lemon grass and finely chop the tender leaves at the base. Add these to the pan along with the stalk (to be removed before serving).
Add the palm sugar, fish sauce, coconut milk and chicken stock and heat until just about boiling.
Add the fish fillets and gently poach until just cooked through.
Add basil, coriander and sprouts and serve immediately with steamed rice.

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