Ingredients
For the paste
5 dried red chillies
1 yellow capsicum
1 tbsp ground turmeric
4 shallots, peeled and chopped
4 cloves garlic, peeled and chopped
1 stalk lemongrass, white part only, finely chopped
1 tsp shrimp paste
For the curry
1 tbsp vegetable oil
1 litre chicken stock
1 cup coconut milk
1 tbsp tamarind puree
2 tbsp palm sugar
2 limes, juiced
400g firm, white fish
1 bunch chinese broccoli, trimmed and cut into large pieces
Rice (to serve)
Method
For the paste: Blend all the ingredients in a food processor until smooth.
For the curry: Heat the oil in a wok and fry the paste for 5 minutes. Add the stock, coconut milk, tamarind, palm sugar and lime. Stir well and simmer for 10 minutes.
Check the flavours and adjust to balance the sweet, salty, spicy and sour flavours.
Cut the fish into large chunks and add to the curry. Add the broccoli. Simmer for 5 minutes until the fish is cooked through and the broccoli is tender.
Garnish with Vietnamese mint.
Serve with rice.
