Ingredients:

  • 2 tablespoons red curry paste (approximately 30g)
  • 1 tablespoon grated fresh ginger (approximately 15g)
  • 2 cloves garlic, minced (approximately 6g)
  • 1 stalk lemongrass, finely minced (approximately 30g)
  • 1 small red chilli, finely chopped (optional)
  • 1 teaspoon ground cumin (approximately 2g)
  • 1/2 teaspoon ground coriander (approximately 1g)
  • 1 tablespoon coconut oil (approximately 15ml)
  • 1 medium onion, thinly sliced (approximately 150g)
  • 1 red bell pepper, thinly sliced (approximately 150g)
  • 1 (13.5 oz / 400ml) can full-fat coconut milk
  • 1 cup fish stock (or chicken stock as a substitute) (approximately 240ml)
  • 1 tablespoon fish sauce (approximately 15ml)
  • 1 tablespoon lime juice, freshly squeezed (approximately 15ml)
  • 1 teaspoon brown sugar (approximately 4g)
  • 1 pound white fish fillets (cod, haddock, or tilapia), cut into 1.5-inch pieces (approximately 450g)
  • 1/2 cup green beans, trimmed and cut in half (approximately 50g)
  • 1/4 cup fresh cilantro leaves, chopped (approximately 10g)
  • 2 kaffir lime leaves (optional)

Instructions:

  1. Combine curry paste ingredients in a food processor or using a mortar and pestle. Process until smooth.
  2. Heat coconut oil in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add bell pepper and curry paste; cook for 2 minutes, stirring constantly.
  3. Pour in coconut milk and fish stock. Stir in fish sauce, lime juice, and brown sugar. Add kaffir lime leaves, if using. Bring to a gentle simmer.
  4. Gently place fish pieces into the simmering curry. Cook for 5-7 minutes, or until the fish is cooked through.
  5. Stir in green beans and cook for an additional 3-4 minutes, until tender-crisp.
  6. Remove from heat. Stir in fresh cilantro. Serve hot, garnished with extra cilantro and a squeeze of lime.