Serves 4 or more as part of a feast.
For the green curry paste
2 shallots or one small brown onion, peeled and quartered
2 lemongrass stalks, trimmed and chopped
3 garlic cloves, peeled and halved
2 cm piece of fresh ginger
6 long green chillies, chopped
1 bunch of fresh coriander, including roots, chopped
1 tablesp fish sauce
1 tsp cumin
2 tablesp vegetable oil
For the curry
1 tablesp oil
270 ml coconut cream
1 cup fish stock
2 tablesp brown sugar
4 kaffir lime leaves, shredded
1 tablesp fish sauce
1 tablesp lime juice
800g firm fleshed fish, cubed
Place shallots, lemongrass, garlic, ginger, chillie, coriander, fish sauce and cumin in a food processor. Process until finely chopped. With motor running, gradually add oil in a slow, steady stream until a smooth paste forms. Refrigerate in an airtight container for up to one week.
Heat oil in a pan on high heat. Add curry paste and fry for a few minutes.
Stir in coconut cream, stock, sugar, leaves, sauce and juice. Bring to the boil.
Reduce heat to low and add fish.
Simmer, stirring, for about 5 minutes, or until fish flakes when tested with a fork.
Serve with rice, coriander leaves and lime wedges.
