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Thai-style fish curry
Fruit and vegetables
6
garlic
cloves
3 Thai green
chillies
1 tbsp fresh grated
ginger
1 tbsp fresh grated
galangal
1
lemongrass
stick
3 Thai
shallots
20g/¾oz
coriander
stalks
2
onions
, peeled and cut into 8–10 wedges
1 large
potato
, peeled and roughly chopped
coriander
leaves
20g/¾oz
Thai basil
2
limes
, juice only
Tins, packets and jars
400ml/14fl oz
coconut milk
steamed
jasmine rice
, to serve
Cooking ingredients
½ tbsp
cumin
seeds
½ tbsp
coriander seeds
½ tsp
white peppercorns
½ tbsp ground
turmeric
1 tbsp Thai
curry powder
pinch
salt
2 tbsp
vegetable oil
2 tbsp
vegetable oil
500ml/18fl oz fish, chicken or
vegetable stock
Thai
fish sauce
, to taste
Biscuits, snacks and sweets
1 tsp shrimp paste
Meat, fish and poultry
1 whole bass, snapper or
sea bream
4 large peeled
prawns
, butterflied
200g/7oz clams or
cockles
Other
palm sugar
, to taste
Back to recipe
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