Peanut, lemongrass & turmeric thai fish curry
ingredients
serves 6
Paste
100g plain peanuts
3 lemongrass sticks, tough outer layer removed
1 tbsp coriander seeds
3 garlic cloves
A thumb of ginger, roughly chopped
4 fresh red chillies or a mix of fresh and dried, roughly chopped
A small piece of turmeric or ½ tsp turmeric powder
Coriander roots from 1 bunch (or just stems are fine), a handful of leaves to serve
To cook2 tbsp flavourless oil
1 x 400g tin of coconut milk
800g meaty white fish, such as monkfish, cut into 2-3cm chunks
1 ½ tbsp palm sugar or brown sugar
3-4 tbsp fish sauce, to taste
300g green beans, topped and tailed and cut into 2cm lengths
Juice of 1 lime
instructions
Place the peanuts in a small pan and cover with water. Bring to the boil and cook for 30 minutes.
Meanwhile, bash together the paste in a pestle and mortar, adding the coriander roots at the end as they’re the wettest. Transfer to a blender or use a hand blender if you’re struggling to get the paste smooth.
Add the cooked peanuts and keep bashing and or blending until it’s smooth.
Warm the oil in a wok or frying pan over a medium heat and add the paste. Cook stirring constantly until it begins to darken, about 5-10 minutes.
Pour in the coconut milk, palm sugar and fish sauce and simmer for another 5 minutes. Check the seasoning and a little salt if needed, the add the fish, gently pushing it below the surface of the liquid and simmer until the fish is tender, about 5-7 minutes, adding the beans for the last few minutes.
Once the fish and beans are tender, squeeze in the lime and check the seasoning again. You may want to add a little more fish sauce, sugar or lime - you want it to be a little sweet, a little salty and with a tingle of acidity. Scatter with coriander leaves, then serve with jasmine rice.
