Easy Thai Fish Curry
Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.
Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.
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5–6 garlic cloves
2–3cm piece fresh ginger, peeled
25g fresh coriander
1 fresh or dried red chilli
1 tablespoon sesame oil
400g fresh or canned chopped tomatoes
400ml can coconut milk
500ml chicken stock
1 teaspoon Chinese five-spice powder
1 tablespoon nam pla (fish sauce)
500g firm white fish, salmon or shellfish, cut into 2cm cubes
100g water chestnuts
100g bamboo shoots
1 lime, cut into wedges
1. Add the garlic, ginger, coriander, chilli, sesame oil, tomatoes and a little salt to a food processor or blender and blitz until smooth.
2. Pour the blended mixture into a large heavy-based pan over a medium heat. Cook for 5 minutes or until the garlic and ginger are softened, stirring frequently. Pour in the coconut milk and chicken stock. Stir in the five-spice powder and the nam pla and bring to the boil.
3. Add the fish or shellfish and cook for 3–5 minutes, or until cooked through. Stir in the beansprouts, water chestnuts and bamboo shoots and cook for a further 1–2 minutes or until softened. Serve with lime wedges and rice or thin rice noodles.
What’s your favourite curry?