Thai fish curry
The saltiness of fish sauce, sweetness of coconut milk and sourness of the lime combine to create a phelora of flavours assaulting your taste buds when you tuck into this curry. I’ve never had a complaint when I’ve cooked this for friends and family and it makes a regular appearance on our shopping list. If you double up on the quantity of paste you can refrigerate half – it lasts for a couple of weeks and then try it with chicken or vegetables. Any fish besides oily ones work with this recipe, I’ve used Cod but just see what’s on the slab, but do not be tempted by river cobbler, which is everywhere because it’s cheap but nasty.Alternatively do a combo of Atlantic prawns and mussels, just indulge with it.
Servings: people
Ingredients
- 4 cloves garlic (£0.12)
- 20 grams ginger (£0.06)
- 10 grams Tomato puree 2 teaspoons (£0.03)
- 20 ml Fish sauce 4 teaspoons (£0.17)
- 1 whole Red Chilli chopped (£0.20)
- 5 grams Cumin teaspoon (£0.11)
- 3 grams Turmeric 1/2 teaspoon (£0.06)
- 1 whole Lime zest & juice (£0.30)
- 15 grams Fresh coriander (£0.30)
- 10 ml Vegetable oil tablespoon (£0.02)
- 1 tin Coconut milk
- 450 grams Cod (£4.02)
- 1 whole Kaffir lime leaf (£0.50)
- 150 grams Peas small cup (£0.20)
- 3 whole Spring onions (£0.21)
- 240 grams white rice 2 cups (£0.46)
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Prep Time: 20
Cook Time: 20 minutes
- Add garlic, ginger, tomato puree, fish sauce, chilli, coriander, turmeric, lime zest/ juice and half of the fresh coriander. Zap it in a food processor into a paste.
- Heat vegetable oil and add paste, Cook for about 5 minutes then add half the coconut milk and lime leaf. Cook for another 5 minutes on a low heat, stirring continuously.
- Add fish, chopped to bite size pieces, mixing into the sauce. Cook on a low heat for 10 minutes or until fish cooked.
- Finish with chopped spring onions, remaining fresh coriander and peas. Mix through and serve with white rice.
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