Thai red fish curry

Ingredients

1.5 tsp coriander seeds/ 1 tsp cumin seeds, dry fry in a pan to toast

1.5 tbsp ginger or galangal

1 tbsp fresh turmeric

4-5 cloves of garlic

¼ tsp white pepper

5 lime leaves or the zest of one lime, you can get lime leaves in the herb section at the supermarket

1 stem lemongrass, white part only, you can get this in the herb section at the supermarket

1-2 tsp shrimp paste, dry toasted a little in a pan until fragrant

1 red capsicum, if you do chilli you can use some red chilli in there too. You can also use green or yellow capsicum.

Method

Blend up everything to make a smooth paste. Add a little oil if you need to.

On a low heat, large pan fry off your paste until fragrant, about 1-2 minutes.

Add 1x 270ml can coconut cream. Add ¾ pack of Thai basil leaves (you can get these at the supermarket)

Reduce for a few minutes until nice and thick. Place 500-700g white fish. Simmer until the fish flakes easily- this is about 5-8 minutes depending on the thickness of the fish. You can also use salmon or prawns. Now to balance the flavours by adding some fish sauce, some palm or coconut sugar and a squeeze of lime or lemon juice.

If you want to use chicken thighs or beef you can do that too, you will need to adjust the time as chicken will take longer, add more water or coconut cream if you need it beef strips would be quick though. This would make a great slow cooker dish, just cook off the paste, add the coconut cream and water and put the meat and curry in the slow cooker for the day.

I have served with a turmeric and lemon rice plus stirfry veg of carrot, capsicum, green beans and asian veg. For the garnish in a small pot put some oil in the bottom, when hot throw in the rest of your thai basil leaves and some sliced chilli. They will sizzle. After 1 minute take out and set aside, your basil will be crispy.