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Ingredients
- 4 fresh green chillies
- 4 spring onions
- 1 small onion
- 2 cloves garlic
- 2 tablespoons chopped lemon grass
- 1 tablespoon chopped fresh coriander root
- ¼ cup fresh coriander leaves
- 6 whole black peppercorns
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons lime rind
- 2 teaspoons shrimp paste
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons oil
- 1 tablespoon oil, extra
- 2½ cups coconut milk
- 2 dried Kaffir lime leaves
- 1 piece dried galangal root
- 1 tablespoon fish sauce
- 750 g boneless white fish fillet, cubed
- ¼ cup coriander leaves, extra
Method
1. Split the chillies and discard seeds. Chop chillies, spring onions and onion roughly. Combine chillies, spring onion, onion, garlic, lemon grass, coriander root and leaves, peppercorns, ground coriander, cumin, lime rind, shrimp paste, turmeric, salt and oil in small food processor bowl. Process to a smooth paste.
2. Heat extra oil in pan, add half the curry paste; stir over heat for 30 seconds; stir in coconut milk, lime leaves, galangal and fish sauce. Combine well.
3. Add fish pieces and simmer, uncovered, for 15 minutes or until the fish is tender and sauce has thickened slightly.
4. Stir in the extra coriander leaves.
