B00CU1W244_EBOK

mple Thai green fish curry
15 mins COOK 15 mins
spiciest of the Thai curry varieties, this green curry is
-flavoured, low in fat and works well with any kind of
food or chicken. Be careful not to allow the evaporated
k to boil as it can curdle easily.
the fish fillets all over with 1 tablespoon of the fish sauce
food processor, blend the shallot or onion and lemongrass
il combined (or you can do this using a mortar and pestle).
the green curry paste, coriander and turmeric, season with
per and blend again until smooth.
g the evaporated milk to simmering point in a small
cepan (being careful not to let it boil), then add the sugar
remaining fish sauce and stir to combine. Reduce the heat,
n take 3 tablespoons of the hot milk mixture and add it to the
te. Mix well to combine, then add back to the pan. Return
immering point and cook, stirring, for 4–5 minutes until
matic. Season to taste with salt and pepper.
t a large frying pan over high heat until very hot. Pat the fish
and spray all over with cooking oil, then season with salt and
per to taste. Cook the fish, skin-side down, in the hot pan for
minutes, then turn and cook for 1–2 minutes or until cooked
ugh (the cooking time will vary depending on the thickness