Updated: Jun 16
This is a really simple basic recipe if you fancy a light and fragrant Thai curry sauce in which to poach some prawns, fish, tofu or vegetables. I've usually resorted to jars of Thai curry paste in the belief that you have to spend hours pounding chillies and ginger to make your own, but this recipe just uses the simple elements of chilli, ginger, lemongrass and coconut for a simple, light version that makes a refreshing change. Cook up some jasmine or sticky rice to serve.
3 lemongrass stalks, stripped of outer leaves and base, and finely chopped
2 shallots or one medium onion
2 garlic cloves, finely chopped
3" fresh ginger or galangal, peeled and finely chopped
2-3 red or green chillis, finely chopped, with or without some of th seeds depending on what level of heat you like.
2 tbsps sunflower, coconut, groundnut, rapeseed or vegetable oil
1 can of coconut milk - 400ml
Approx 400g white fish (Monk fish works really well), or tofu and veggies such as green beans, broccoli, mushrooms
2 tbsps of fish sauce
juice of a lime
3 handfuls of fresh coriander, chopped
Finely chop the lemongrass, onion/shallots, garlic, ginger and chillies
Gently heat 2 tbsps of oil in a wide pan or wok
Add all of the 5 curry ingredients and stir gently to cook for 5 minutes
Add the coconut milk and stir
When it comes to a nice heat, add your fish, veggies etc and spoon the coconut sauce over them.
Cover and reduce to a simmer on a low heat.
Cook for 10 minutes or so, checking every few minutes that the bottom is not sticking. Add a dash of water if it is.
Add the fish sauce, lime juice and coriander to taste. Stir gently. You should have a light fragrant broth.
Spoon over cooked rice and add a last sprig of coriander to taste.