Creamy coconut and lemongrass fish stew

Curry meets stew in this quick and wonderfully satisfying meal that embraces the classic Thai combo of salty, sweet and sour.

Creamy coconut and lemongrass fish stew.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Kitchen Keepers

episode • Donal's Family Kitchen • 

Cooking • 

23m

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episode • Donal's Family Kitchen • 

Cooking • 

23m

G

Ingredients

• 4 lemongrass stalks, finely chopped
• 2 long red chillies, deseeded and finely chopped
• Small handful of coriander (to taste)
• 4 garlic cloves, crushed
• 3 tsp (15 ml) peanut or sunflower oil
• 3 tsp medium curry powder
• 200 g green beans
• 400 ml tin coconut milk
• 200 ml vegetable stock
• 500 g firm white fish, cut into chunks
• 3 tsp soft light brown sugar
• 3 tsp (15 ml) Thai fish sauce
• 2 large handfuls baby spinach
• Juice of 1 lime
• Small handful of mint, Thai basil and coriander (cilantro) leaves, to garnish

For the rice

• 250 g Thai jasmine long grain rice, rinsed 2–3 times
• Pinch of salt

Instructions

1. Tip the washed rice into a large pan and pour over 500 ml cold water and a pinch of salt. Bring to the boil and stir through to prevent the rice from sticking to the bottom. Lower the heat to a simmer and cook for 10 minutes. Remove from the heat and stand for 5 minutes, then fluff up the rice with a fork.
2. While the rice cooks make the curry. Bash the lemongrass, chillies, coriander and garlic in a pestle and mortar to form a rough paste (or you can blitz in a mini food processor).
3. Heat the oil in a wok or a large non-stick frying pan (skillet) over a high heat. Add the lemongrass mixture and stir-fry for about a minute until fragrant. Add the curry powder and stir-fry until aromatic. Add the beans then pour over the coconut milk and stock. Add the fish then stir in the sugar and fish sauce and cook for 3–4 minutes until the fish is translucent and cooked through. Adjust seasoning if needed (see Note).
4. Remove from the heat and add the spinach, lime juice and half the herbs; allow to wilt in the residual heat. Serve with the rice and scatter with the remaining herbs.

Note

The flavour of this dish relies on that classic Thai flavour combo of salty, sweet and sour so ensure you taste it while it cooks and use fish sauce, sugar and lime juice to find the perfect balance.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Kitchen Keepers

episode • Donal's Family Kitchen • 

Cooking • 

23m

G

episode • Donal's Family Kitchen • 

Cooking • 

23m

G