- ½ cup fresh coriander stems and leaves, chopped
- 1 can good-quality coconut milk
- 4-5 spring onions, sliced (including green stem)
- 1 thumb-size piece galangal or ginger, grated
- 4 cloves garlic, roughly chopped
- 2 tablespoons fish sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons brown sugar (or more/less to taste)
- 1 teaspoon turmeric
- 1 teaspoon shrimp paste
- 1 fresh red chili, minced
- 3-4 fillets of fresh fish – any type (truly – anything works – your call)
- Handful fresh mushrooms, sliced – optional
- 1 red bell pepper, de-seeded and diced – optional
- 1-2 medium tomato, cut into small pieces
- Handful of fresh basil leaves – chopped
- Handful of fresh coriander leaves – chopped
- Fresh lime or lemon wedges for garnish
- 2-3 kaffir lime leaves, left whole
- Blend all the ‘Thai Curry Sauce’ ingredients in a food processor to form a smooth curry sauce.
- Pour the sauce and kaffir lime leaves into a wok or large frying pan and place over medium to high heat. Bring to a boil.
- Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
- Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
- Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 tablespoons fresh lime (or lemon) juice.
- Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl.
- Sprinkle with fresh basil and coriander.
- Garnish with lime or lemon wedges and serve hot with rice.