Preparation time 15 minutes
Cooking time about 10 minutes
1 tablespoon groundnut oil
1½–2 tablespoons red curry paste (see below for homemade)
200 ml (7 fl oz) coconut cream
250 ml (8 fl oz) vegetable stock
1 tablespoon tamarind paste
1 tablespoon Thai fish sauce
1 tablespoon soft dark brown sugar
200 g (7 oz) broccoli florets
200 g (7 oz) green beans, trimmed and cut into 2.5 cm (1 inch) lengths
450 g (14½ oz) thick white fish fillets, skinned, boned and cut into chunks
150 g (5 oz) can bamboo shoots, drained (optional)
small handful of Thai basil or coriander leaves, to garnish
lime wedges, to serve
read also: Sea Bream & Red Mullet Tagine Recipe
Heat the oil in a wok or large frying pan over a medium heat, add the curry paste
and stir-fry for 1–2 minutes. Stir in the coconut cream, stock, tamarind paste,
fish sauce and sugar and bring to the boil, then reduce the heat and simmer
gently for a further 2–3 minutes. Add the broccoli and beans and simmer gently
for 2 minutes.
Stir in the fish and simmer gently for a further 3–4 minutes or until just cooked
through. Stir in the bamboo shoots, if using.
Ladle into bowls, sprinkle with the Thai basil or coriander leaves and serve with
lime wedges and boiled Thai brown rice.
For homemade red curry paste, put 2 roughly chopped garlic cloves, 2 roughly
chopped shallots, 2–3 deseeded and roughly chopped red chillies, 2.5 cm (1
inch) piece of peeled and roughly chopped fresh root ginger, 1 chopped lemon
grass stalk, 1 tablespoon Thai fish sauce, 1½ tablespoons palm sugar or soft light
brown sugar, 3 shredded kaffir lime leaves or finely grated rind of 1 lime, 1
tablespoon lime juice, ½ teaspoon cumin seeds and ½ teaspoon coriander seeds
in a small food processor and blend to a smooth paste. Store in an airtight
container in the refrigerator for up to 1 week.