Red Thai Fish Curry

(Serves 4)

Ingredients

• 3 large red chillies
• 2 large kaffir lime leaves
• 1 onion
• 1 knob ginger
• 4 large cloves garlic
• 4 coriander roots
• 2 tomatoes
• 60g tomato paste
• 50g non-scented oil
•  
• 1 carrot, sliced
• 1 onion, chopped in chunks
• 1 courgette, chopped
• 600g white fish
•  
• 30g non-scented oil
• 250ml chicken stock
• 25g palm sugar (soft brown sugar)
• 250ml coconut cream

Method

Place the first 9 ingredients into a blender and then blend until a paste forms. (You can then place in the fridge and the paste will last for weeks).

Sweat off the onion and carrot on a medium heat until starting to become cooked through then add the paste until aromatic (cook for 4 or 5 minutes).

Add the chicken stock, palm sugar and coconut cream and bring to boil. Cook until vegetables are tender, then add the courgette and fish.

Season with a little lemon or lime juice and then serve. Adding some coriander, basil or mint or all of these right at the end adds a great flavour.

Serve with rice and a little salad of peanuts, coriander, mint, basil and mung beans.

Suggested wines to complement this recipe

Riesling
Vidal Marlborough 2008

Gewurztraminer
Saint Clair Godfrey's Creek Reserve 2007