Thai Fish Curry
Thai Fish Curry
 Prep Time ~15 mins | Cooking Time ~ 10 mins |
 Approx Cost ~£10 |  Difficulty ~Easy |
 Freeze ~Yes |  Serves ~4 |
Tip ~ Most firm fleshed fish works well in this recipe, the addition of prawns gives the curry an appealing colour.
Ingredients
2 red chillies, finely chopped
1 lime, juice and zest
2 stalks lemongrass, chopped roughly
1 piece root ginger (about the size of a walnut), peeled and chopped roughly
4 cloves garlic, peeled
1 small onion, peeled and thinly sliced
1 tablespoon Thai fish sauce (or more to taste)
400ml / 14floz tin coconut milk
900g / 2lb firm white fish cut into cubes - cod, haddock, river cobbler, prawns
1 large mango peeled and cut into cubes.
Method
- Make a curry paste first. Put the chillies, lime, lemongrass, ginger root, garlic, and onion and fish sauce into a blender. Whizz it all together until you get a smooth paste.
- Heat a large frying pan and add the paste and sizzle for a couple of minutes, stirring to ensure it doesn't stick.
- Pour in the coconut milk, mix well and bring to a simmer.
- Add the fish, trying not to break up the pieces, simmer for about 5 minutes.
- Add the mango and keep simmering for another couple of minutes. Add more fish sauce or lime juice to taste.
- Serve with Thai rice.