Name: Coconut and fish curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 large onion, peeled and chopped; 1 tablespoon peeled and grated ginger; 2 clove garlic, peeled and finely chopped; 1 cup chopped coriander stalks and roots (reserve chopped leaves); 1/2 cup finely chopped lemongrass bulb; 2 tablespoon red curry paste; 3 x 400ml cans coconut cream; 1/4 cup fish sauce, or to taste; 8 kaffir lime leaves, shredded; 500 gram baby new potatoes, peeled (cut into chunks if large); 250 gram skinny green beans, sliced; 500 gram chunky fish fillets such as monkfish or hapuku, cut into small chunks; 60 gram baby spinach leaves; 2 tablespoon lime juice; 1 1/2 cup beansprouts; 2 long medium-hot red chillies, finely sliced

Coconut and fish curry

This fish curry is even better if made 2–3 hours ahead, as it develops more flavour: make the coconut gravy, add potatoes and beans, turn off the heat and cover with a lid. Reheat gently, add fish and cook through.

Ingredients

2 tablespoon oil

1 large onion, peeled and chopped

1 tablespoon peeled and grated ginger

2 clove garlic, peeled and finely chopped

1 cup chopped coriander stalks and roots (reserve chopped leaves)

1/2 cup finely chopped lemongrass bulb

2 tablespoon red curry paste

3 x 400ml cans coconut cream

1/4 cup fish sauce, or to taste

8 kaffir lime leaves, shredded

500 gram baby new potatoes, peeled (cut into chunks if large)

250 gram skinny green beans, sliced

500 gram chunky fish fillets such as monkfish or hapuku, cut into small chunks

60 gram baby spinach leaves

2 tablespoon lime juice

1 1/2 cup beansprouts

2 long medium-hot red chillies, finely sliced

Method

1.Put oil in a large saucepan with the onion. Cook gently for about 10 minutes until tender; do not brown. Add ginger, garlic, coriander stalks and roots and lemongrass and stir for 2 minutes.

2.Stir in curry paste and cook for 2 minutes. Blend in coconut cream and fish sauce, add 4 lime leaves and bring to a gentle boil then lower heat and cook gently for 30 minutes, partially covered with a lid.

3.Steam or boil potatoes until tender. Cook beans in boiling, lightly salted water for 3–5 minutes, until just losing their crunch. Drain and refresh with cold water.

4.Add potatoes, beans, fish and spinach to curry and cook gently until fish is just cooked, about 5 minutes. Swirl through lime juice, most of the coriander leaves and remaining kaffir lime leaves. Garnish with beansprouts, chopped coriander leaves and sliced chilli.

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Ingredients

Method

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