B00CU1W244_EBOK

e Thai green fish curry
COOK 15 mins
st of the Thai curry varieties, this green curry is
red, low in fat and works well with any kind of
r chicken. Be careful not to allow the evaporated
il as it can curdle easily.
h fillets all over with 1 tablespoon of the fish sauce
rocessor, blend the shallot or onion and lemongrass
ined (or you can do this using a mortar and pestle).
een curry paste, coriander and turmeric, season with
blend again until smooth.
vaporated milk to simmering point in a small
(being careful not to let it boil), then add the sugar
ning fish sauce and stir to combine. Reduce the heat,
tablespoons of the hot milk mixture and add it to the
well to combine, then add back to the pan. Return
ing point and cook, stirring, for 4–5 minutes until
Season to taste with salt and pepper.
e frying pan over high heat until very hot. Pat the fish
ray all over with cooking oil, then season with salt and
taste. Cook the fish, skin-side down, in the hot pan for
s, then turn and cook for 1–2 minutes or until cooked
e cooking time will vary depending on the thickness