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Thai Seabass Curry

by Global Food Traveller (follow)
sophiesnotinkansas.blogspot.com www.sophie-wilson.co.uk
Healthy (1888)      Fish (236)      Thai (115)     
This wonderfully fresh Thai seabass curry is made by creating a home-made curry paste from scratch using typical herbs and spices, such as fresh lemongrass and chilli. The paste forms the basis of other Thai recipes, but this light and fragrant fish curry is the perfect tasty, healthy supper for a summer evening.

Preparation Time: 50 minutes
Cooking Time: 30 minutes
Makes: 4 servings

2 tsp galangal
2cm chunk of fresh ginger, chopped finely
5 fresh kaffir lime leaves, chopped finely
4 shoots of lemongrass, chopped finely
3 fresh chillies, finely chopped
4 cloves of garlic, minced
5 shallots chopped finely
1 tsp coriander seeds
1 tsp cumin seeds
1 tin of coconut cream
4 fresh seabass fillets
A few fresh basil leaves, to garnish
More fresh lemongrass shoots to garnish

Firstly, make the curry paste by pounding the chilli, coriander seeds and cumin using a pestle and mortar
Add a little salt to the mixture
Add the galangal and continue to pound
Add the garlic and the lemongrass, and keep pounding
Add the kafir lime leaves and pound until the whole mixture is crushed enough to form a paste

Fish curry

As the paste begins to form, you should be able to smell the aromatic flavours
Next, gently heat the oil in a large frying pan
Add half of the curry paste mixture, stirring into the oil

Fish curry

After a minute or two, add half a tin of coconut cream and stir into the paste
Add the rest of the tin of coconut cream, along with a cup of warm water, and stir
Sprinkle over half a vegetable stock cube, and stir
Very carefully lay the fish on top of the curry, flesh down, skin up, and spoon over a few tbsp hot water onto the skin of the fish to ensure that it cooks

Fish curry

Gently cook the curry until the fish is cooked, but not overcooked (approx 15 mins)
Garnish with fresh lemongrass shoots and fresh basil leaves
Serve with jasmine rice

Fish curry

I like this Recipe - 4
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