Coconut fish curry

Name: Coconut fish curry
Yield: Serves 4
Cuisine: Thai
Ingredients: 6 round baby Thai aubergines, halved (optional) 500 g skinned fish fillet (white fish, reef fish or salmon); 8 shallots (preferably Thai), 4 finely sliced, 4 finely chopped; 3 kaffir lime leaves, torn (optional); ½ tbsp palm sugar or caster sugar; good handful of Thai basil leaves; vegetable or groundnut oil; 2-3 tbsp Thai red curry paste, bought or home-made; 2 tbsp fish sauce; 2 x 400 ml cans coconut milk; 400 ml light chicken stock (use fresh, instant or the Asian stock); 12 cherry tomatoes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

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

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