A Thai-style fish curry using a paste of lemongrass, shallots, garlic, ginger, green chillies and
coriander leaves with the extra boost of flavour provided by Thai Curry blend.
500g white fish fillets, cut into chunks
1 tbsp coconut or peanut oil
270g can Ayam brand coconut milk
2 kaffir lime leaves
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp dark brown sugar
GREEN CURRY PASTE
2 tsp Spice Fusion Thai Curry blend
5cm piece lemongrass (white part only), finely chopped
2 Asian shallots, chopped
1 tbsp garlic, chopped
1 tbsp grated ginger
2 or more green chillies, chopped
1 cup loosely packed coriander, roughly chopped
Process all curry paste ingredients in a food processor or use a mortar and pestle.
Heat the oil in a heavy-based saucepan, add 3 tablespoons of curry paste and lime leaves
and fry on low heat for 3 minutes, stirring often.
Add coconut milk, fish sauce, lemon juice and brown sugar and bring to a boil.
Lower heat and simmer for about 4 minutes. Check seasoning.
Gently stir in fish and simmer, uncovered, for 4-5 minutes or until fish is cooked;
remove lime leaves before serving.
