Thai Fish Curry

Name: Thai Fish Curry
Ingredients: 1 tablespoon sesame oil; 1 inch piece gingerroot, chopped; 3 garlic cloves, chopped; 1 red chili pepper, chopped; 1 bunch fresh coriander; 2 stalks lemongrass; 2 (400 ml) coconut milk; 1 tablespoon soy sauce; 2 tablespoons fish sauce; 1 tablespoon lime juice; 1 teaspoon palm sugar; 8 kaffir lime leaves; 250 g white fish, e.g. cod, chopped into bitesize chunks; 200 g sugar snap peas; 10 basil leaves; 250 g Thai rice, cooked

16 ingredients

5 steps

Ingredients

1 tablespoon sesame oil
1 inch piece gingerroot, chopped
3 garlic cloves, chopped
1 red chili pepper, chopped
1 bunch fresh coriander
2 stalks lemongrass
2 (400 ml) coconut milk
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar
8 kaffir lime leaves
250 g white fish, e.g. cod, chopped into bitesize chunks
200 g sugar snap peas
10 basil leaves
250 g Thai rice, cooked

Directions

1

1. Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don't cut into slices, just bruise the flesh) and add to the pan.
2

2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.
3

3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.
4

4. Finally, chop the coriander and basil leaves and stir inches Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!
5

Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99.