Thai Green Curry And Fish - cooking recipe

Ingredients

2 tbsp fresh cilantro leaves, plus extra, for garnish
3 stalks lemon grass, white part only, chopped
5 None green chilies, chopped
3 cloves garlic, peeled, halved
2 inch piece fresh root ginger, peeled, chopped
2 None shallots, chopped
1 tsp ground cumin
2 tbsp fish sauce
1 tbsp peanut oil
1 cup coconut milk
1 cup fish stock
2 tbsp brown sugar
4 None kaffir lime leaves, shredded
1 tbsp lime juice
1 1/2 cups firm white fish fillets, diced
None None steamed rice and lime wedges, to serve

Preparation

Place cilantro leaves, lemon grass, chilies, garlic, ginger, shallots, cumin and half the fish sauce into a tall bowl. Using a hand blender, process to a smooth paste. Transfer to a sterilized jar.
Heat oil in a frying pan on high. Add 1/2 cup of the curry paste and cook for 2-3 mins. Stir in coconut milk, fish stock, brown sugar, lime leaves, lime juice and remaining fish sauce. Bring to a boil. Reduce heat to low and add fish. Simmer, stirring, for 3-4 mins, until fish flakes when tested with a fork.
Sprinkle with cilantro and serve with rice and lime wedges.