Thai Fish Curry
Recipe type: Mains
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 people
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.
  • 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
  1. Put the ginger, chilli, lemongrass, garlic and coriander into a blender and whizz up till you have a coarse paste
  2. Melt the coconut oil in a large frying pan or wok and gently toast the crushed coriander seeds, 1-2 mins
  3. Add the paste and the turmeric.
  4. Lower heat and simmer for 1 min
  5. Add the salmon and gently cook turning occasionally until the salmon has changed to a light pink colour.
  6. Throw in the prawns and once they have turned pink add the coconut milk
  7. Finish with a large splash (1 tbsp) of thai fish sauce
  8. Garnish with a few sprigs of coriander and cheeks of lime
  9. Serve with piping hot basmati rice an
Recipe by HEALTHY-CHEF at