Thai Green Fish Curry

Ingredients for 4 servings:

• 8 small chili peppers, green (Prik Thai), pitted
• 1 stalk lemongrass, the thick part
• 2 tbsp lemon juice
• 25 g ginger root, sliced
• 1 tsp coriander powder
• ½ tsp cumin powder
• 5 small shallots, finely chopped
• 3 kaffir lime leaves
• 150 ml coconut milk
• 700 g cod fillet(s), cut into bite-sized pieces
• 1 tbsp peanut oil
• 1 chili pepper(s), red, mild, pitted and cut into fine strips
• 25 g peppercorns, green, from the brine, drained
• 1 tsp pepper brine
• 1 tsp palm sugar
• 400 ml coconut milk
• 5 kaffir lime leaves
• 1 tbsp fish sauce (nam pla)
• 3 tbsp, heaped coriander leaves for garnish
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with cod and homemade curry paste

First, prepare the curry paste. Blend all ingredients in a blender until thick and smooth. Heat the oil in a wok and brown the chili strips, then remove from the wok. Add the peppercorns, 1 teaspoon of the brine, the sugar, and the coconut milk to the wok and simmer for about 3 minutes. Add 4 tablespoons of the curry paste, the kaffir leaves, and the fish, and simmer for 5-10 minutes, until the fish is cooked. Remove the kaffir leaves and add the chili strips. Season to taste with salt, pepper, and fish sauce. Divide the fish among plates, pour the sauce over it, and garnish with the coriander leaves. Serve with Thai jasmine rice.