This is SO simple. It really takes very little time to be sitting down to the most fragrant and vibrant curry ever. You can sub out the fish for chicken if you wish. Double duty!
TIP: Kaffir lime leaves are quite easy to get these days. They are sometimes referred to as Thai lime leaves or more accurately, though lesser-known, makrut lime leaves. The tree also has very ugly bumpy skinned limes but the leaves are the most common part of the plant to be used in cooking.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 50 Gram Galangal peeled and chopped in small pieces
- 50 Gram Turmeric-fresh
- 6 cloves garlic
- 2 lemongrass stalks, peeled, white part only
- 3 eschalots, peeled
- 40 Gram shrimp paste
- 2 large Chillies - Red
- 50 Gram Extra Virgin Olive Oil (EVOO) BUY
- 400 Gram Coconut - Cream Recipe
- 200 Gram chicken liquid stock
- 60 Gram fish sauce
- 50 Gram Coconut - Sugar
- 6 kaffir lime leaves
- 800 Gram white fish fillet, cut into bite sized pieces
- Lime wedges
- Freshly sliced red chilli
- Kaffir lime leaves
- Coriander leaves
Place all the curry paste ingredients into the Thermomix bowl and blend 10 sec/speed 6. Saute 8 min/speed 1/MC off. Blend 30 sec/speed 8. Stop and scrape down sides of bowl as needed.
To make the curry, add the coconut cream, chicken stock, fish sauce, coconut sugar and lime leaves to the Thermomix bowl. Cook 8 min/100°C/speed 1.
Add the fish and cook 2 min/100°C/Reverse/speed 1.
Keep the curry hot and allow the fish to finish cooking in the hot sauce.
Serve with steamed rice and all the garnishes to taste.