Tropical Tumeric Fish Curry

Mar 3

1 long red chilli (seeds removed and roughly chopped, add another if you like your curry spicy)
2 stalks of lemongrass (white part only and roughly chopped )
4 garlic cloves (minced)
5cm piece ginger (peeled and roughly chopped)
1cm piece fresh turmeric (peeled and roughly chopped)
½ medium red onion (roughly chopped)
1 lime (zested and then cut into wedges for serving)
2 Tbsp coconut oil (melted)
400ml can coconut cream (cream separated from the milk and set aside)
1 tsp ground turmeric
2 cups vegetable stock
¼ cup fish sauce
1 Tbsp coconut sugar
20 green beans, ends removed and halved
440g ling fish or any other firm white fish (skin and bones removed. Cut into 5cm pieces)
½ cup cherry tomato (cut into halves)
¼ cup Thai basil leaves to serve
vermicelli noodles (cooked as per packet instructions)
Dietary note: Be sure to check the label to ensure that the ingredients match your dietary requirements/preferences!

In a food processor, pulse the chilli, lemongrass, garlic, ginger, fresh turmeric, onion, and coconut oil until a paste forms
In a large saucepan on medium-high heat, add coconut cream and continue to stir until it splits (this should take roughly 5 mins)
Add the paste and turmeric powder to the saucepan and cook until fragrant (this will take approximately 1 minute). Add the remaining coconut milk, stock, fish sauce, coconut sugar, cup of water, and bring to a boil. Reduce the heat and allow to simmer for 10 minutes
After 10 minutes, add the beans and cook for a further minute. Add the fish and cook for 2-3 minutes or until the fish is just cooked
Add your halved tomatoes and then divide noodles evenly into 4 bowls. Serve the curry and the fish over the noodles. Top with Thai basil leaves, a lime wedge, and enjoy!