- Preparation time:
- 45 minutes
- Cooking time:
- 30 minutes
- Sliced red chilli and Thai basil leaves, to garnish
- Steamed rice and lime wedges, to serve
GREEN CURRY PASTE
- 6 white peppercorns
- 3 tsp coriander seeds
- 2 tsp cumin seeds
- 3 long green chillies, chopped
- 1 long red chilli, chopped
- 1 tsp shrimp paste, roasted
- 4 garlic cloves, chopped
- 1 stalk lemongrass (white part only), chopped
- 1cm piece fresh ginger, chopped
- 1cm piece fresh galangal, chopped
- 1 bunch coriander stems and roots, chopped
- 2 eschallots, chopped
- 4 kaffir lime leaves, spine removed, chopped
- 1 tbs peanut oil
- 1 tbs peanut oil
- 3 tbs curry paste
- 500ml coconut milk
- 180ml fish stock
- 1 tbs fish sauce
- 1 tbs lime juice
- 1 tsp brown sugar
- 100g snow peas, trimmed
- 500g skinless Spanish mackerel fillets, cut into 3cm pieces
- To make curry paste, dry fry peppercorns and seeds in a small frying pan over low heat until fragrant. Cool completely then grind to a fine powder with a mortar and pestle.
- Transfer to a small processor with remaining ingredients. Process to form a fine paste.
- To make curry, heat oil in large wok or saucepan over medium-low heat.
- Cook paste, stirring, for 10 minutes. Stir in coconut milk, stock and fish sauce. Bring to a simmer. Simmer, partially covered, over lowest heat, for 10 minutes.
- Stir in snow peas and fish. Remove from heat and stand covered for 5 minutes to allow residual heat to finish cooking fish.
- Garnish curry with chilli and basil leaves. Serve with steamed rice and lime wedges.
Tailor your curry paste to suit your taste. Add a dash of extra fish sauce if you like a little more saltiness or a squeeze of fresh lime juice for acidity.
If you prefer less heat, deseed some or all of your chillies before using.
The residual heat from the curry sauce should gently cook the fish through. Return the pan back to the heat if it requires a little more cooking.
This recipe has been tested.