Coconut fish curry

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Food and Travels: Asia

By Alastair Hendy

Published 2004

  • About

This is your classic coconut curry. Cooked beef, chicken or duck could be swapped for fish. Your choice. Halved green beans could be swapped for aubergine too.

Ingredients

  • 8 shallots (preferably Thai), 4 finely sliced, 4 finely chopped
  • vegetable or groundnu

Method

In a wok, fry the sliced shallots in a shallow pool of oil until brown and crisp, then drain on kitchen roll. Strain out all but 2 tbsp of the oil. Fry the chopped shallots until softened, then add the curry paste and stir-fry until the paste darkens a little. Stir in the lime leaves (if using), the sugar and fish sauce, then tip in the coconut milk and stock, and bubble up. Gently allow to mur