Thai Fish Curry
Prep time
Cook time
Total time
I tend to make a vat load of this paste and freeze batches so I can whip up this curry in 15 minutes. For a comforting soup add 500mls of organic vegetable stock and 2 portions of softened rice noodles.
Recipe type: Mains
Cuisine: Thai
Serves: 4-6 people
Ingredients
- 2 knobs fresh root ginger, peeled
- 1-2 red chillies, (remove seeds if you don't like too much heat, halve
- 2 stalks lemongrass, outer layer removed and halved
- 4 garlic cloves, peeled
- Large handful of fresh coriander inc stems
- 2 tsp coconut oil
- 1 tbsp coriander seeds, roughly crushed
- 1 teaspoon turmeric
- ½ can (200ml) low fat organic coconut milk
- 500g raw king prawns, peeled
- 500g salmon, skinned cut into 4cm cubes
Instructions
- Put the ginger, chilli, lemongrass, garlic and coriander into a blender and whizz up till you have a coarse paste
- Melt the coconut oil in a large frying pan or wok and gently toast the crushed coriander seeds, 1-2 mins
- Add the paste and the turmeric.
- Lower heat and simmer for 1 min
- Add the salmon and gently cook turning occasionally until the salmon has changed to a light pink colour.
- Throw in the prawns and once they have turned pink add the coconut milk
- Finish with a large splash (1 tbsp) of thai fish sauce
- Garnish with a few sprigs of coriander and cheeks of lime
- Serve with piping hot basmati rice an
500g raw king prawns, peeled
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