- 4 garlic cloves, peeled
- 3 cm (1¼ inch) piece of fresh ginger, peeled
- zest of 1 lime
- 3 lemongrass stems, white bases only, chopped
- 12 coriander (cilantro) roots, scrubbed clean (reserve the leaves for garnishing)
- 2 small red chillies, stems removed
- 1 tsp coconut oil
- 500 ml (17 fl oz/2 cups) coconut milk
- ½ tsp palm sugar (jaggery)
- 700 g (1 lb 9 oz) skinless firm white fish, cut into 5 cm (2 inch) chunks
- 2 tsp fish sauce
- 1 tbsp lime juice
- 4 makrut lime leaves, thinly sliced
- steamed jasmine rice, to serve
- 3 spring onions (scallions), thinly sliced
- handful of coriander (cilantro) leaves,
- to garnish
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.
1. Place the garlic, ginger, lime zest, lemongrass, coriander roots and chillies in a food processor and process to a coarse paste.
2. Heat the coconut oil in a wok over high heat and cook the spice paste for a minute or so, until fragrant. Add the coconut milk and sugar, reduce the heat to medium, and heat until simmering.
3. Add the fish and cook for 5 minutes, then stir in the fish sauce, lime juice and lime leaves. Remove from the heat.
4. Serve the curry in deep bowls on a bed of jasmine rice, garnished with the spring onion and coriander.
This recipe is from Low & Slow (Smith Street Books).