Ingredients
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2 long green chilies
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2 small red chilies
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400 g firm white fish fillets
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300 g peeled prawns or 300 g shrimp
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2 stems lemongrass
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2 coriander, roots
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4 kaffir lime leaves
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2 cm fresh ginger, thinly sliced
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2 garlic cloves, crushed
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3 spring onions, white part only, finely sliced
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1 teaspoon soft brown sugar
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1 cup coconut milk
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1/2 cup coconut cream
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1 tablespoon fish sauce
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salt
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2 -3 tablespoons lime juice
Instructions
- Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
- Cut the fish into 5 cm pieces.
- Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
- Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
- Stir to combine, bring to the boil.
- Reduce heat and simmer, uncovered, for two minutes.
- Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
- Stir in the coconut cream.
- Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
- Serve on steamed white rice.