Fish Curry (Cambodian)

This curry was recommended by my long time tennis foe Geoff, and has so much flavor, and so easy to make.

Fish Curry

Ingredients

• 1 tablespoon coconut oil

• 400ml can coconut milk

• 1 kg white fish fillets cut into 7cm pieces (Barramundi is nice)

• 175g baby green beans, trimmed

• 1 lime, rind finely grated and juiced

• Fresh coriander to serve

• Steamed Rice

Curry Paste Ingredients

• 3 French Shallots peeled, coarsely chopped

• lemon grass stems , white part only, finely chopped (I use lemon grass from jar)

• 5 cm ginger, finely chopped

• 4 cloves garlic

• 4 large kaffir lime leaves, finely chopped

• 15g palm sugar (I use 1 tablespoon brown sugar)

• 3 teaspoons fish sauce

• 2 teaspoons turmeric

• 2 teaspoons water

Cooking instruction

1. For the paste place all ingredients in a food processor and process until finely chopped and well combined, adding water if necessary.

2. Heat coconut oil in wok over medium heat. Add paste, cook stirring for 4 minutes or until aromatic.

3. Add coconut milk, simmer for 2 minutes.

4. Add fish, reduce heat to low, cover with lid and cook for 5 minutes.

5. Add beans, cook covered for 4 minutes or until beans are tender and fish is cooked.

6. Stir in lime juice, sprinkle with rind and coriander. Serve with rice.