Name: Cambodian Fish Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp extra virgin olive oil; 400 ml can of coconut milk; 800 g fresh, firm, white fish such as cod - cut into bite sized cubes; 170 g green beans, washed and trimmed; 1 handful fresh coriander leaves; 2 cups cooked Basmati rice; 1 lime sliced; a jar of mango chutney (optional); a small tub of Greek yoghurt (optional); 1 red chilli sliced finely (optional); 1 brown onion; 4 garlic cloves chopped; 1 5cm piece fresh ginger, peeled, chopped; 1 long fresh red chilli, chopped; 2 lemongrass stems, white part only, finely chopped; 4 large kaffir lime leaves, finely chopped; 20 g brown sugar; 4 tsp fish sauce; 2 tsp ground turmeric; 2 tsp water; 1 lime, rind and juice; 3 tsp soy sauce

1 tbsp extra virgin olive oil

400 ml can of coconut milk

800 g fresh, firm, white fish such as cod - cut into bite sized cubes

170 g green beans, washed and trimmed

1 handful fresh coriander leaves

2 cups cooked Basmati rice

1 lime sliced

a jar of mango chutney (optional)

a small tub of Greek yoghurt (optional)

1 red chilli sliced finely (optional)

Paste

1 brown onion

4 garlic cloves chopped

1 5cm piece fresh ginger, peeled, chopped

1 long fresh red chilli, chopped

2 lemongrass stems, white part only, finely chopped

4 large kaffir lime leaves, finely chopped

20 g brown sugar

4 tsp fish sauce

2 tsp ground turmeric

2 tsp water

1 lime, rind and juice

3 tsp soy sauce

What are we cooking today?

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.

Getting started

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.

Annabelle's tip

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.