Thai Fish Curry - cooking recipe

Ingredients

1 tablespoon sesame oil
1 inch piece gingerroot, chopped
3 garlic cloves, chopped
1 red chili pepper, chopped
1 bunch fresh coriander
2 stalks lemongrass
2 (400 ml) coconut milk
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar
8 kaffir lime leaves
250 g white fish, e.g. cod, chopped into bitesize chunks
200 g sugar snap peas
10 basil leaves
250 g Thai rice, cooked

Preparation

1. Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don't cut into slices, just bruise the flesh) and add to the pan.
2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.
3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.
4. Finally, chop the coriander and basil leaves and stir inches Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!
Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99.