A delight for the taste buds, with salty, sweet and spicy flavours...
Ingredients: 1 Stalk Lemongrass
2 Yellow Chillies
2 Shallots
1 Thumb-Sized Piece Galangal or Ginger
4 Cloves of Garlic (Peeled)
1 Teaspoon Coriander Seeds
1 Teaspoon Cumin Seeds
1 Teaspoon Turmeric
2 Tablespoons Fish Sauce
1/2 Teaspoon Shrimp Paste
2 Tablespoons Palm Sugar
1 Tablespoon Lime Juice
400ml Coconut Milk
1 Red Pepper (De-Seeded & Sliced)
1 Yellow Pepper (De-Seeded & Sliced)
1kg Mixed White Fish Fillets (Skin Removed)
200g Mange Tout (Sliced)
8 Kaffir Lime Leaves
Small Handful of Fresh Coriander (Roughly Chopped)
Small Handful of Thai Basil (Roughly Chopped)
Method:
1. For the curry paste, toast the coriander and cumin seeds in a frying pan with no oil for 1 minute before grinding the seeds into a powder with a pestle and mortar.
2. In a food processor, blitz the lemongrass, chillies, shallots, galangal, garlic, cumin, coriander, turmeric, fish sauce, shrimp paste, palm sugar and lime juice until a rough paste is formed.
3. In a large wok, add a tablespoon of vegetable oil and on a high heat fry the yellow curry paste for 2 minutes. Add the kaffir lime leaves and pour in the coconut milk and 100ml of water and allow to cook to a gentle simmer by turning down the hob to a low to medium heat.
4. Add the peppers and cook for a further 15 minutes.
5. For the fish, season with ground black pepper, but no salt and cook in the sauce for 5-6 minutes with the mange tout until the fish begins to look opaque.
6. Serve immediately with rice noodles.
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