Thai Fish & Coconut Curry

Name: Thai Fish & Coconut Curry
Prep time: 20 min
Cook time: 1 h 12 min
Total time: 1 h 32 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 4 kaffir lime leaves; 400 ml/14 fl oz/generous 1½ cups coconut milk; bottled or tinned red chillies in vinegar, drained and sliced (optional), to serve; 2.5 cm/1 in piece of galangal, peeled and sliced; grated lime zest and lime halves, to serve; chopped coriander leaves, to serve; 700 g/1 lb 9 oz mixed boneless, skinless white fish, such as cod, hake, halibut or pollack, cut into large chunks; 1 Thai red chilli, deseeded if you like, and thinly sliced; freshly ground black pepper; 2 garlic cloves, crushed; 1 tbsp shrimp paste; 1 tsp turmeric; 160 ml/5¼ fl oz/⅔ cup weak Vegetable Stock or ready-made stock; cooked basmati rice, to serve; 1 tbsp sunflower oil; 2 shallots, thinly sliced; 2 tsp palm sugar or soft light brown sugar, plus extra to taste; 1 tsp fish sauce, or to taste (optional); juice of 1 lime, plus extra to taste

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

1 tbsp sunflower oil
2 shallots, thinly sliced
2 garlic cloves, crushed

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Preheat the covered slow cooker on HIGH. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the shallots and fry for 2 minutes. Add the garlic and chilli and fry for a further 1–3 minutes until the shallots are softened. Stir in the shrimp paste, then sprinkle over the turmeric.

Add the stock, coconut milk, lime leaves, galangal, palm sugar and lime juic