Author: Caroline Trickey Adapted from Healthy Food Guide
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
Curry paste - Note Makes enough for 2 curries
2 brown onions, cut into quarters
6 cloves garlic, peeled
Thin thumbsize piece of ginger (12g), peeled and roughly chopped
2 kaffir lime leaves, deveined and torn into pieces
1 long red chilli, deseeded and roughly chopped
1 bunch coriander, stalks and roots only (reserve leaves for curry), washed well
1 ½ tablespoons extra virgin olive oil
Fish Curry
½ curry paste fom above recipe
½ teaspoon turmeric
1 tablespoon brown sugar
1 ½ tablespoons fish sauce
400ml coconut milk
12 (approx. 120g) mushrooms, cut in half
500g white fish, cut into large chunks (I used barramundi)
300g green beans, tops removed
3 small or 2 large tomatoes (250g), cut into chunks
rice or quinoa, to serve
Instructions
Curry Paste
Place onions, garlic, ginger, kaffir lime leaves, chilli and coriander roots and stalks in food processor and blend for about 30 seconds.
Scrape down sides of processor, add oil and keep blending until paste becomes smoother, approximately 20 seconds.
Heat a wok, large frypan or large saucepan on medium heat. When hot add the curry paste and cook, stirring, for 5-8 minutes or until fragrant and darkened in colour.
Transfer half the paste to a container and when cool store in the fridge.
Use the remaining half in the pan for the curry below.
Fish Curry
Add turmeric, sugar and fish sauce to curry paste in medium-hot frying pan
Slowly add coconut milk, about 100ml at a time until well incorporated (wash out can of coconut milk with about ½ cup water and add that too)
Then add mushrooms and sauté for 2 minutes
Add beans, stir through and cook for 1-2 minutes
Then fish and tomatoes
Place lid on pan and cook for 2-3 minutes
Serve with rice and garnish with coriander leaves
YUM!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/09/03/white-fish-coconut-and-green-bean-curry/