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Coconut fish curry

Coconut fish curry
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Coconut fish curry

Ingredients

  • 1 tsp peanut oil
  • 1 small onion, roughly chopped
  • ½ tbsp red curry paste
  • 2 cups coconut milk
  • 1 stalk lemon grass, crushed
  • 4 kaffir lime leaves, crushed
  • 400g firm white fish fillets (ie. blue eye cod), cut into 3cm pieces
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 tbsp lime juice
  • 100g snow peas, halved
  • Thai basil leaves, red chilli and steamed rice, to serve
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Method

  1. Heat oil in saucepan over medium heat, add onion and cook until soft and golden. Stir in curry paste and cook for 1 minute. Add coconut milk, lemon grass, and lime leaves (remove before serving), and bring to boil. Reduce heat and simmer for 5 minutes, then add fish and cook for a further 5 minutes. Stir in fish sauce, sugar, lime juice and snow peas. Divide curry between two bowls, and sprinkle with sliced red chilli and Thai basil leaves. Serve with steamed rice. Serves 2.
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