Waitrose: The Everyday Kitchen
Recipes – Episode 5 – ULTIMATE DINNER PARTY
Thai Fish Curry
Prep time 20 mins
Cook time 50 mins
For the curry base
500ml fish stock
4 stalks lemongrass, bashed or split lengthways
3 inch piece fresh root ginger, sliced
4 cloves garlic, crushed
1 bunch coriander stalks
1 red chilli, halved lengthways
For the curry
200ml coconut milk (half or full fat to taste)
150g pack fine green beans, trimmed and roughly chopped
100g raw King prawns
400g haddock, cut into four pieces
2 pak choi, quartered
Small handful coriander leaves
Small handful mint leaves
Put all the ingredients for the curry base into a large pan. Cover with a tight-fitting lid, then bring to the boil and simmer for 35 minutes. Strain through a sieve, then return to the pan with the coconut milk. Cover and bring to the boil.
Add the beans, then simmer for 1 minute. Add the prawns and haddock, submerging them in the liquid, then cook for 2 minutes until the prawns are pink and the fish flakes when lightly pressed.
Add the pak choi, return to a simmer, then stir through the coriander and mint. Serve with steamed rice.
Last updated: about 3 years ago