Thai Fish Curry Recipes
900 g firm white fish (such as cod or haddock)
2 tins (400 ml) coconut milk
Coriander to garnish
2 medium red chillies, halved and deseeded grated zest and juice of 1 lime
2 sticks of lemon grass, roughly chopped
2.5 cm root ginger, peeled and chopped
4 gloves garlic, peeled
1 small onion, peeled and cut into quarters
1 tsp shrimp paste
3 tbs Thai fish sauce
1. Empty the coconut milk into pan or wok, bring to boiling point then reduce heat until it
separates. This will take 20 minutes or so, and result in about 570 ml liquid.
2. Make curry paste by blending everything together in a food processor until you have a
3. Over a medium heat, add the curry paste and fish to the pan and simmer for about 4 to
5 minutes. Serve the curry with the coriander sprinkled over and Thai fragrant rice.
4. Serve, eat and enjoy!
To prepare in advance, make everything up, keep the paste covered in the fridge, then, 10
minutes before you want to serve, bring the coconut milk back up to the boil, then add all
your other ingredients.