WHAT TO EAT TONIGHT

Thai fish curry

Perfect if you want to keep it carb-light, or serve with cauliflower rice

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Added on

Perfect if you want to keep it carb-light, or serve with cauliflower rice

Posted

  • SERVES 4
  • PREPARATION TIME 20 minutes
  • COOKING TME 10 minutes
  • 1 tsp extra virgin coconut oil
  • 400ml tin coconut milk
  • 700g firm white fish, skin removed, cut into large pieces
  • 100g mangetout, topped and tailed
  • 1 tbsp fish sauce
  • 5 kaffir lime leaves, centre vein removed, thinly sliced, plus extra to garnish
  • 2 long red chillies, seeded and sliced lengthways
  • For the Thai curry paste:
  • 2 lemongrass stems, white part only, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 red Asian shallots or 1/4 small onion, roughly chopped
  • 1 large red chilli, roughly chopped
  • 1cm knob of fresh ginger, peeled
  • 5 kaffir lime leaves, centre vein removed, thinly sliced
  • 1 tsp grated lime zest
  1. Using a mortar and pestle, pound all the curry paste ingredients to a smooth paste. (You can also use a food processor; you may need to add some water.)
  2. Melt the coconut oil in a large wok or saucepan over medium heat. Add the curry paste and cook, stirring constantly, for three to four minutes, or until lightly golden and fragrant. Stir in the coconut milk and bring to a simmer.
  3. Add the fish, mangetout, fish sauce and lime leaves and simmer for three minutes, or until the fish is just cooked; it’s better to slightly undercook your fish, as it will continue to cook after you remove the wok from the heat.
  4. Garnish with the chilli and extra lime leaves and serve immediately.

RECIPE EXTRACTED FROM SUPERCHARGE YOUR GUT

RECIPE EXTRACTED FROM SUPERCHARGE YOUR GUT

SUPERCHARGE YOUR GUT: SUPERCHARGED FOOD BY LEE HOLMES

Published by Murdoch Books

£ 16.99

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Tagged in:
curry
Fish
Thai

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