Easy Thai Fish Curry 🇹🇭

Make this easy fish curry with authentic Thai flavours with just a few ingredients.  Get yourself some nice white fish fillets, good quality Thai red curry paste, coconut cream, fish sauce, palm sugar, a few 'makrut' lime leaves and you are ready to go.  I use West Australian wild caught Goldband Snapper fillets for their clean, sweet taste and firm texture.  Poach them gently in the curry sauce until just cooked.  Slivers of lime leaves scattered over the curry liven it up with fresh aroma.

Serves 2-3

INGREDIENTS

• 4 fresh makrut lime leaves
• 250g / 9oz white fish fillets
• 1 tablespoon vegetable oil
• 1 heaped tablespoon Thai red curry paste
• 200ml / 7 fl oz coconut cream
• 2 teaspoons fish sauce
• 2 teaspoons palm sugar (or brown sugar)

METHOD

1. Remove the tough central vein of lime leaves by folding the leaf in half and cutting it away with a sharp knife.  Stack the leaf halves, roll them tightly into a cylinder, then slice them into very thin slivers.
2. Slice fillets into large even-sized pieces.
3. Heat oil in a medium frying pan over medium heat.  Add the curry paste and fry for 2 minutes.
4. Add the coconut cream, fish sauce and sugar.  Stir to combine.  Bring to a simmer.
5. Add the fish and cook gently over low heat for about 5 minutes, moving the pieces around occasionally, until they change colour and are just cooked.
6. Have a taste of the sauce and adjust seasoning if necessary.
7. Scatter over slivers of lime leaves.  Serve with steamed rice.