A colourful and delicious curry for all seasons. Cambodian Fish Curry is a winning dinner party dish which is simple and can be prepared prior to guests arriving.

Cambodian Fish Curry is a super easy dish to make and utilises very few dishes. Choose your sides or breads to go with it. The paste can be prepared prior (even the day before) so it makes for a great dish for entertaining as all you need to do is drop in the beans and fish, 5 minutes prior to serving.
For the paste: place all the paste ingredients in a food processor and process until finely chopped and well combined. Add the water if required to keep the ingredients moving in the food processor.
Heat oil in a wok or saucepan over medium-low heat.
Add the paste and cook while stirring continuously for around 5 minutes.
Add the coconut milk and simmer for 2 minutes. Turn down to warm.
Add fish. Reduce heat to low. Cook, covered, stirring once, for 5 minutes.
Add the sliced beans in the last 3 minutes.
Serve with the rice, a slice of lime, a dollop of Greek yoghurt, mango chutney and a sprinkle of fresh chillies.
Feel free to taste the paste as alter ingredients to your taste. You may wish to add more chilli or sweetness via the brown sugar or tanginess with more lime.
Ingredients
Directions
Cambodian Fish Curry is a super easy dish to make and utilises very few dishes. Choose your sides or breads to go with it. The paste can be prepared prior (even the day before) so it makes for a great dish for entertaining as all you need to do is drop in the beans and fish, 5 minutes prior to serving.
For the paste: place all the paste ingredients in a food processor and process until finely chopped and well combined. Add the water if required to keep the ingredients moving in the food processor.
Heat oil in a wok or saucepan over medium-low heat.
Add the paste and cook while stirring continuously for around 5 minutes.
Add the coconut milk and simmer for 2 minutes. Turn down to warm.
Add fish. Reduce heat to low. Cook, covered, stirring once, for 5 minutes.
Add the sliced beans in the last 3 minutes.
Serve with the rice, a slice of lime, a dollop of Greek yoghurt, mango chutney and a sprinkle of fresh chillies.
Feel free to taste the paste as alter ingredients to your taste. You may wish to add more chilli or sweetness via the brown sugar or tanginess with more lime.