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Penang fish curry
Fruit and vegetables
15 Thai
shallots
(or 8 ordinary
shallots
), peeled and finely sliced
2
lemongrass
stalks
150g/5½oz pea aubergines, washed well (or 150g/5½oz
green beans
, cut into short lengths)
1 large red
pepper
and 1 large yellow
pepper
, seeds removed, cut into 3cm/1¼ chunks
200g/7oz
mangetout
, trimmed and rinsed
handful
coriander
, leaves picked
handful
Thai basil
(or normal basil), roughly torn
Tins, packets and jars
2 x 160g/5¾oz cans
coconut cream
4 tbsp Thai yellow or red
curry paste
400g/14oz can
coconut milk
cooked
rice
, to serve
Cooking ingredients
3 tbsp
sunflower oil
1-2 tbsp Thai
fish sauce
(nam pla)
2 tbsp palm sugar or soft light
brown sugar
Meat, fish and poultry
1kg/2lb 4oz skinless mixed fresh
white fish
fillets, such as hake, pollack and whiting
Other
8 fresh kaffir
lime leaves
, rinsed
Back to recipe
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