Thai-style fish curry
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
A punchy Thai-style curry paste comes together with coconut milk, seafood and potatoes for a dreamy winter dinner.
Ingredients
For the paste
- 6 garlic cloves
- ½ tbsp cumin seeds
- ½ tbsp coriander seeds
- ½ tsp white peppercorns
- 3 Thai green chillies
- 1 tbsp fresh grated ginger
- 1 tbsp fresh grated galangal
- 1 lemongrass stick
- ½ tbsp ground turmeric
- 1 tsp shrimp paste
- 3 Thai shallots
- 1 tbsp Thai curry powder
- pinch salt
- 20g/¾oz coriander stalks
- 2 tbsp vegetable oil
For the curry
- 2 tbsp vegetable oil
- 2 onions, peeled and cut into 8–10 wedges
- 1 large potato, peeled and roughly chopped
- 400ml/14fl oz coconut milk
- 500ml/18fl oz fish, chicken or vegetable stock
- 1 whole bass, snapper or sea bream
- 4 large peeled prawns, butterflied
- 200g/7oz clams or cockles
- coriander leaves
- 20g/¾oz Thai basil
- Thai fish sauce, to taste
- palm sugar, to taste
- 2 limes, juice only
- steamed jasmine rice, to serve
Method
To make the paste, blend all of the paste ingredients together in a blender.
To make the curry, heat the oil in a pan. Fry the onions and potatoes to soften for 10 minutes. Add the curry paste and fry to release the oils, then spoon in the coconut solids from the top of the tin. Cook for 5 minutes on a medium heat.
Add the coconut liquid and the stock, bring to a simmer and add the whole pieces of fish. Turn down the heat and cook gently for a 2-3 minutes before adding the clams and prawns.
Just before serving add the fresh herbs. Taste and season with the fish sauce, palm sugar and fresh lime juice. Serve with jasmine rice.
