# 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](https://1131330301-files.gitbook.io/~/files/v0/b/gitbook-legacy-files/o/assets%2F-M4WJLHvO4CBVzivzFfc%2Fsync%2F2f2be903f3e1755969c4d33a345bec13433b9cc8.jpg?generation=1590282262069780\&alt=media)

## 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.&#x20;
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.
