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Ingredients Jump to Instructions ↓

  1. 1 tbsp vegetable oil

  2. 4 shallots , finely chopped

  3. 3 cloves garlic , finely chopped

  4. 1/2 tsp dried crushed Indian chilli

  5. 1 tsp mild curry powder

  6. 1/2 tsp ground cinnamon

  7. 1/2 tsp ground coriander seeds

  8. 6 whole star anise

  9. 1 red finger chilli , chopped

  10. 400 ml coconut cream

  11. 300 ml water

  12. 3 lime leaves

  13. 250 g peeled raw tiger prawns

  14. 350 g firm white fish , (such as snapper or bream), skinned and cut into 3cm cubes

  15. 20 leaves Thai basil , coarsely chopped

  16. 30 coriander leaves , coarsely chopped

  17. 6 spring onions , finely chopped

  18. steamed rice , to serve

  19. 2 lime leaves , stems removed, rolled tightly and finely sliced

  20. 1 stems lemongrass , tough outer leaves removed, inside finely sliced

  21. 1 red finger chilli , sliced

  22. 15 g ginger , peeled and finely grated

  23. 1 lime , juice only

  24. 2 tbsp fish sauce

Instructions Jump to Ingredients ↑

  1. For the spice paste heat the oil in a wok or deep, heavy-based pan. Fry the shallot, garlic, lemon grass and ginger on a medium-high heat for 3-4 minutes.

  2. Working in a well-ventilated space because of the aromatic fumes, add the dried spices and the fresh chilli and cook until the spices are toasted and very aromatic.

  3. For the curry: pour in the coconut cream and the water, add the lime leaves and bring to the boil. Cook gently until the liquid is reduced by half.

  4. Reduce the heat and add the prawns and the cubed white fish. Simmer gently for 5 minutes – the fish is very delicate.

  5. When the fish is poached, stir in the chopped Thai basil, coriander and spring onions.

  6. To serve, garnish the curry with the shredded lime leaves, chopped lemon grass, chilli, ginger, lime juice and fish sauce and serve with steamed rice.

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