Thai fish green curry
Ingredients
20
Steps
5
Serves
4
Cook Time
10-15 Min
Ingredients
For the curry paste
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To make the curry paste, put all the ingredients in a blender or food processor, and purée to a smooth paste, adding a little water if needed.
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Heat the vegetable oil in a large frying pan or preheated wok over a medium heat until almost smoking. Add the garlic and fry until golden. Add the curry paste and stir-fry for a few seconds before adding the aubergine. Stir-fry for 4–5 minutes until softened.
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Add the coconut cream, bring to the boil and stir until the cream thickens and curdles slightly. Add the fish sauce and sugar to the frying pan, and stir well.
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Add the cod and stock. Simmer for 3–4 minutes, stirring occasionally, until the fish is just tender. Add the lime leaves and basil, then cook for a further minute.
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Transfer to a warmed large serving dish, and serve immediately.