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Thai Fish Curry

A home-style Thai Fish Curry made with Peanut Or Sunflower Oil, Coconut Milk, Water, Thai Fish Sauce, and Palm Sugar Or Brown Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 400 ml
• 175 ml
• 2 tbsp
• 2 tsp
• 1 tbsp
• 2 tsp
• 1 tbsp

Method (preview)

1. 1

   Heat the oil in large saucepan or wok, add the green curry paste and fry for 5-6 minutes, until it becomes aromatic.

2. 2

   Add the coconut milk water, fish sauce, lime leaves and lime juice.

3. 3

   Leave the curry to simmer for 5 minutes.

4. 4

   Place the aubergines in the curry and leave them to simmer for 5 minutes.

5. 5

   Add the prawns and monkfish to the curry and leave it simmer for 3-5 minutes until the prawns and monkfish are cooked through.

6. 6

   Stir in the bamboo shoots and basil leaves, remove from the heat and serve.

7. 7

   Place a ramekin of rice in the centre of each plate or bowl.

8. 8

   Remove the monkfish and aubergine form the curry. distribute the monkfish peeled prawns and aubergines among the plates.

9. 9

   Pour the curry sauce over the seafood and aubergines.

10. 10

    Sprinkle the chilies over the curry and place one unshelled prawn on each serving of the rice.

11. 11

    Place all the ingredients in a food processor and blend to a paste consistency or grind in a mortar and pestle.

12. 12

    Store in a sealed jar in the refrigerator for 3 months or freeze in portions.