A wonderful, fresh tasting curry which will warm your heart and soul.
Ingredients:
- 4 Kaffir lime leaves
- 4 pieces of lemongrass
- 8 spring onions
- 6 cloves of garlic
- 4 small fresh chillies
- 2 cups coconut milk
- Fish sauce (Nam Pla)
- 750gms firm white fish
- Basmati or other fragrant rice to serve
Method:
Cut the pale base of the lemongrass into thin slices, peel the garlic and crush with the lemongrass in a mortar and pestle or using a mallet. Chop the spring onions. Remove the seeds from the chillies and chop finely. Cut the kaffir lime leaves as finely as you can. Cut the fish into generous chunks.
Put the lemongrass, spring onions, garlic and chillies into a pot and cook gently in a dash of vegetable oil for two to three minutes to release the flavours. Add the coconut milk and simmer for 10 minutes. The base can be made in advance to this point and reheated.
Add the fish chunks and simmer gently until the fish is cooked, roughly five minutes. Season with the fish sauce to taste – one to two dessertspoons – if you don’t have fish sauce add a generous pinch of salt. Stir in the shredded kaffir lime leaves a minute or two before serving.
Serve with boiled or steamed rice.
Click here if you’re interested in growing your own kaffir lime trees.