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Chelsea Winter's Fish & Leek Thai Green Curry


Chelsea Winter's Fish & Leek Thai Green Curry

SERVES 4-5 
PREPARATION 10 MINUTES 
COOKING 25 MINUTES

With 
Woman's Day    

1 bunch fresh coriander
2 tablespoons Thai green curry paste (mild)
1 tablespoon lemongrass paste
3 shallots or 1 onion, chopped
2 cloves garlic, chopped
1 large green chilli, deseeded
zest of 1 lime
500ml coconut cream
3 cups fish stock
1 leek
2 tablespoons brown sugar
(or grated palm sugar)
2 tablespoons fish sauce
1 tablespoon lime juice
1 cup spinach leaves or baby spinach, finely chopped
800g white fish, cut into
large pieces
jasmine or brown rice to serve
 
1. Wash the coriander, cut off the stalks and chop roughly. Reserve the leaves to garnish.
2. Blend or process coriander stalks, curry paste, lemongrass paste, shallots, garlic, chilli and lime zest with 1/4 cup coconut cream to form a smooth paste. You can also use a mortar and pestle, or mince everything very finely.
3. Heat a large, deep frying pan over a medium heat. Add the blended curry paste and cook, stirring, for about 3 minutes until fragrant. Add stock and remaining coconut cream, then simmer (don't boil) for about 15 minutes or until thickened, stirring occasionally.
4. Remove the outer layer and top dark green tips from the leek, then slice finely. Add to the curry and simmer for
7 minutes until just tender.
5. Add brown sugar, fish sauce and lime juice. Taste and, if need be, add more of some or all of the ingredients until the balance of hot, salty, sweet and sour is to your liking. Add the spinach and fish, then cook for a few minutes until the fish is only just cooked through.
6. Serve in bowls on top of jasmine rice and chopped coriander, if desired.


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