Thai Green Curry
Light and fresh, with a fiery flavour - this Thai green curry recipe features the classic combination of coconut milk and green curry paste. The base sauce can be made into either a Thai fish curry (pictured) or a Thai green chicken curry. It's always a crowd-pleasing dish, just don't forget that it's hotter than you might think (Thai red curry is the milder version).
2tbsp vegetable oil
3 shallots, thinly sliced
2 cloves garlic, crushed
2-3tbsp green curry paste
2x400ml (13fl oz) tins coconut milk
100ml (3 1/2fl oz) chicken or fish stock
2tbsp fish sauce
3 kaffir lime leaves
12 cherry tomatoes, halved
600g (1 1/4lb) firm white fish fillets, cut into 3cm pieces
Handful green beans, trimmed
Handful pea aubergines
Fresh coriander, to serve
2 limes, quartered, to serve
Heat the oil in a wok and stir-fry the shallots and garlic until soft. Add the curry paste and cook, stirring, until fragrant.
Add the coconut milk, stock, fish sauce, sugar, lime leaves and tomatoes and bring to the boil. Simmer for 10 mins.
Add the fish, beans and pea aubergines and simmer, covered, for about 5 mins or until the fish is cooked.
Divide the curry among four bowls; top with coriander and the remaining chilli. Serve with rice and lime wedges.