Name: Thai Green Curry And Fish
Yield: 4 servings
Ingredients: 2 tbsp fresh cilantro leaves, plus extra, for garnish; 3 stalks lemon grass, white part only, chopped; 5 None green chilies, chopped; 3 cloves garlic, peeled, halved; 2 inch piece fresh root ginger, peeled, chopped; 2 None shallots, chopped; 1 tsp ground cumin; 2 tbsp fish sauce; 1 tbsp peanut oil; 1 cup coconut milk; 1 cup fish stock; 2 tbsp brown sugar; 4 None kaffir lime leaves, shredded; 1 tbsp lime juice; 1 1/2 cups firm white fish fillets, diced; None None steamed rice and lime wedges, to serve

Servings: persons

2 tbsp fresh cilantro leaves, plus extra, for garnish
3 stalks lemon grass, white part only, chopped
5 None green chilies, chopped
3 cloves garlic, peeled, halved
2 inch piece fresh root ginger, peeled, chopped
2 None shallots, chopped
1 tsp ground cumin
2 tbsp fish sauce
1 tbsp peanut oil
1 cup coconut milk
1 cup fish stock
2 tbsp brown sugar
4 None kaffir lime leaves, shredded
1 tbsp lime juice
1 1/2 cups firm white fish fillets, diced
None None steamed rice and lime wedges, to serve

1
Place cilantro leaves, lemon grass, chilies, garlic, ginger, shallots, cumin and half the fish sauce into a tall bowl. Using a hand blender, process to a smooth paste. Transfer to a sterilized jar.
2
Heat oil in a frying pan on high. Add 1/2 cup of the curry paste and cook for 2-3 mins. Stir in coconut milk, fish stock, brown sugar, lime leaves, lime juice and remaining fish sauce. Bring to a boil. Reduce heat to low and add fish. Simmer, stirring, for 3-4 mins, until fish flakes when tested with a fork.
3
Sprinkle with cilantro and serve with rice and lime wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Thai Green Curry And Fish

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