I’ve always loved Thai food, from that first-ever bite of spicy peanut chicken and green papaya salad. My husband even took me to Thailand for our honeymoon, such is my obsession with lemongrass, galangal and lime leaves. Most recently, my ongoing love affair with the cuisine has focused on this all-healthy, very yum Thai Mushroom & Fish Curry https://bit.ly/1WjZ8Av. It’s simply beautiful summer eating!
Thai Mushroom & Fish Curry
Cooking: 20 minutes
2tbsp vegetable oil
400g fresh mushrooms, thickly sliced
1 brown onion, halved, thinly sliced
1 bunch coriander, root finely chopped, leaves reserved
4-6tbsp green curry paste (see tip)
400ml can coconut milk
1 cup fish stock or water
500g skinless firm white fish fillets, cut into 3cm cubes
2tbsp fish sauce
2tbsp lime juice
1tbsp grated palm sugar or brown sugar
5 spring onions, thinly sliced
thinly sliced red chilli, coriander leaves, lime wedges & steamed jasmine rice, to serve
1 Heat wok over high heat until hot. Add 1 tablespoon oil and the mushrooms and stir-fry 2-3 minutes until light golden and tender. Remove mushrooms to a plate, cover to keep warm. Reduce heat to medium-high. Add the remaining oil with the onion and coriander root and cook, stirring, for 2 minutes until onion is soft.
2 Add curry paste and cook for 1 minute until fragrant. Stir in the coconut milk and stock. Bring to simmer, simmer for 5 minutes or until the sauce reduces slightly.
3 Add the mushrooms and fish and simmer for 5 minutes. Combine the fish sauce, lime juice and sugar and stir into the curry with the spring onions, cook a further 3 minutes until fish is cooked through.
4 Top with chilli and coriander leaves, serve with lime wedges and rice.
Tip: Green curry paste can vary in heat, depending on the brand you buy. Add 4 tablespoons then taste the sauce at the end of step 2, adding more if required.
Health tip: To reduce the fat content in this recipe you can half the coconut milk and increase the stock or water by 200ml, low fat coconut milk will split when boiled.