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Ingredients
Method
- 80ml veg oil
- 400ml tin of coconut milk
- 700g flathead fillets (skin and bones removed) cut into 8cm lengths
- Steamed white rice, to serve
- For the Curry Paste
- 3 lemongrass stalks, chopped
- Handful of fresh coriander
- 4 garlic cloves
- ½ red onion, chopped
- Thumb-sized piece of ginger, chopped
- 60ml Thai fish sauce
- 2 each long green and red chillies, chopped
- 1 lime, juice only
- 2 tsp ground white pepper
- Pinch of sea salt flakes
- Add all the curry paste ingredients to a food processor and whizz until smooth. Heat the oil in a frying pan and add the oil and curry paste. Cook for 7 mins, stirring constantly.
- Reduce the heat and stir in the coconut milk. Add the fish fillets in a single layer and cover with the sauce. Cook gently for 10 mins being careful not to break up the fillets, then take the pan off the heat and leave to stand for 5 mins before serving with steamed rice.
30 mins
4 serving
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