An authentic, fragrant Thai curry that’s so easy to make!
For the curry paste:
2 Green chillis
Handful chopped coriander
4 spring onions
Peanut oil (sesame or vegetable will do)
3 cloves garlic
1 inch of ginger
Bash all together in a pestle and mortar or blend in a food processor until you have a thick, bright green paste. Set aside.
For the base:
500G mixed fish (any of your favourites will work here, just cut them all to the same size)
10 king prawns
1 can coconut milk
1 bunch coriander, chopped, including stalks
200g fine beans or mangetout or sugar snaps
200g asparagus, chopped
200ml Chicken or fish stock
Start by massaging the curry paste into the fish and prawns, leave to one side in the fridge for 1 hour. Keep a spoonful of the paste back
Slice or dice the onion and sweat in a large saucepan over a medium heat until soft. Add the remaining Thai paste and fry for one minute then add the other vegetables, fish sauce and the stock. Turn up the heat and cook until the veg has softened and the stock reduced.
Add the coconut milk and marinaded fish and prawns and cook for a further 5 minutes until the fish is almost cooked, then add the coriander.
Serve with jasmine rice, a sprinkle of chopped coriander and a squeeze of fresh lime