1 Tbsp oil
1 onion, finely diced
1 thumb-sized piece of ginger, peeled & minced/finely grated
2 cloves of Garlic, finely chopped
2 Tbsp green curry paste
1-2 cups of fish stock
1 can coconut cream
1 can coconut milk
4 Kaffir lime leaves
½ disc of palm sugar, pounded up in pestle & mortar (or 2 Tbsp of brown sugar)
1 head of broccoli, cut into florets
1 stem of lemongrass, bashed to release the flavour
700 grams of firm white fish, cut into large chunks (Monkfish & Ling work well)
1 cup frozen peas
Coriander, leaves picked
1 Kaffir lime leaf, thinly sliced
1 lime, cut into wedges
- Heat a heavy bottom saucepan to medium-high heat.
- Saute onion in oil until translucent.
- Add garlic and ginger, fry for a minute.
- Add curry paste and fry for another minute, cooking out the paste. If its sticking, add a splash more oil.
- Once fragrant, about 90 seconds, add ½ cup of the fish stock.
- Cook out until reduced by half and add another ½ cup of fish stock.
- Cook out again and add the coconut milk, coconut cream, lemongrass stem and kaffir lime leaves (all whole), and sugar.
- Cook for about 10 minutes to infuse all the flavours.
- While cooking, steam the broccoli and cook the noodles as per the packet instructions.
- Taste the curry sauce. Add more sugar or fish sauce if needed. If it is too thick add some more fish stock and cook a little more.
- Remove the kaffir lime and lemongrass
- Add the fish when you are happy with the flavour. Cook for a minute and then add the peas. Once you are happy the fish is cooked (no translucence left), it will probably take 3-5 minutes, remove from the heat.
- Serve the curry sauce with the noodles, broccoli and top with coriander, kaffir lime leaf and lime wedges.
Recipe by Contributor: Harbour Fish/The Macpherson Diaries
Photo credit: sadsadsdsad