Coriander and ginger are two of my favourite flavours, and so Thai food is one of my favourite cuisines.
This curry is one of my own making, so true Thai food masters will frown on it, but I love it. It’s sweet, spicy, salty and sour, and warms you up after a long, cold day.
I love cooking with fish, too, because it is so quick to cook and so this recipe is perfect when you want something packed full of flavour but quick and easy to make.
This curry will serve 4 (we’re having the leftovers for lunch tomorrow), but if you’re cooking for 4 you’ll need to double the amount of rice. This takes 20 minutes to cook.
Thai Fish Curry
1 tbsp sesame oil
1 inch piece of ginger, chopped
3 cloves garlic, chopped
1 red chilli, chopped
Large bunch coriander
2 sticks lemongrass
2 x 400ml coconut milk
1 tbsp soy sauce
2 tbsps fish sauce
1 tbsp lime juice
1 tsp palm sugar
8 kaffir lime leaves
250g white fish, e.g. cod, chopped into bitesize chunks
200g sugar snap peas
10 basil leaves
250g thai rice, cooked
1. Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don’t cut into slices, just bruise the flesh) and add to the pan.
2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.
3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.
4. Finally, chop the coriander and basil leaves and stir in. Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!