FISH THAI STYLE CURRY
Recipe
Enjoy this quick one pot meal using your favourite curry paste, to create a meal under 30 minutes. Kaffir limes and the coriander roots are included to add freshness to the spicy undertones.
Serves 4
Tie the coriander roots into a bundle with kitchen string.
Heat a tablespoon of oil in a frying pan over medium heat. Add the tomatoes and cook for 10 minutes until the tomatoes have blistered and slightly collapsed. Set aside.
While tomatoes are cooking, heat a tablespoon of olive oil in a large saucepan over a low-medium heat. Add the curry paste, stirring for about a minute until aromatic. Stir in the coconut milk then bring to a low simmer.
Add the stock, lime leaves and coriander roots then bring to a high simmer. Add the tomatoes, any of the pan juices and chopped broccoli stems. Cook for 2 minutes. Stir in the fish sauce, sugar and lime juice. Add the fish and broccoli leaves.
Cook for 2-3 minutes, until the fish is just cooked through. Taste. Ideally the flavour is an equal balance of sweet, salty and sour. Remove the bundle of coriander roots.
Divide the rice between serving bowls and the ladle over the curry mixture. Serve garnished with coriander and basil leaves. Have the lime wedges and fish sauce alongside, to adjust to taste, adding extra fish sauce for saltiness and lime juice for sourness, if desired.
Ingredients
400g cherry tomatoes
¼ cup (60ml) extra virgin olive
1 tablespoon yellow curry paste (recipe test used Mae Ploy brand)
400ml can coconut milk
2 cups (500ml) vegetable or chicken stock
4 makrut lime leaves, torn (or 1 lemongrass stalk)
½ bunch of coriander roots, washed well to remove any trapped dirt
1 bunch Chinese broccoli, stem thinly sliced and leaves roughly chopped
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons freshly squeezed lime or lemon juice
450g white flesh fish (such as Blue-eye trevalla, snapper)
½ bunch fresh coriander leaves
½ bunch Thai basil leaves
1 lime, cut into wedges
Steamed Jasmine rice, to serve
