Green Thai fish curry (from scratch!)

NB: I’ve updated this post with photos from my even newer flat, but the recipe is exactly the same!

This weekend was moving weekend, and so most of it was spent carrying boxes and suitcases, unpacking and repacking, and just generally settling in. The best part about my new flat is the kitchen, as it is waaayy more spacious than the previous one! Also, since it is not too far away, I was able to bring all my kitchen goodies, including my blender, rice cooker and all the spices and sauces I own.

I have been craving fish for a few days now, and when I remembered the green Thai curry paste I had made from scratch a couple of years earlier, I promptly went to the supermarket to buy the ingredients. I felt like we deserved a treat after all that heavy lifting, and so I bought some very nice (and more expensive than usual!) cod to go in the curry. This can obviously be replaced with chicken, prawns or vegetables.

Making the curry paste from scratch is not at all difficult, as long as you have all the ingredients. The great thing is that the leftover paste can be frozen, and you can then use it at any point in the future without any hassle. It tastes better than store-bought, and the feeling of having made it yourself is that of triumph (and it impresses guests, too!).

Love my Philips blender!

Serves 4

For the curry paste:

• ½ cup fresh coriander, with stems (18g)
• ½ cup fresh basil (if possible, thai basil with aniseed), with stems (18g)
• 1 green chilli, end chopped off and in pieces (you can also used dried chilis)
• ½ tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp white pepper
• 1 tbsp sugar
• Juice of 1 lime
• 2 tbsp fish sauce
• 3 tbsp soy sauce
• ¼ onion, coarsely chopped
• 1 inch ginger, peeled and coarsely chopped
• 3 cloves garlic, peeled
• 6-8 tbsp coconut milk

For the sauce:

• ¾ can coconut milk
• 200ml chicken stock

Curry ingredients:

• 2 tbsp sesame oil
• 500g white fish (cod or similar) – alternatively chicken or prawns (if using chicken, coat with a bit of flour, fry for 2-3 minutes first in a separate pan, and keep aside)
• 1 red pepper, de-seeded and chopped
• 120g chestnut mushrooms, sliced (alternative: shiitake, dried or fresh)
• 120g green beans, trimmed and cut into inch-long pieces

For the curry paste, simply put all ingredients into a blender and blend until smooth (or alternatively, use a mortar and pestle). I use the Philips Avance Collection Blender, which is fantastic, but you can use just about any one, as long as the paste turns out smooth!

Heat the sesame oil in a large, deep-bottomed pan and fry the curry paste on high heat for about a minute. Add the coconut milk and mix thoroughly before adding the chicken stock. Add the vegetables and let simmer for 5-6 minutes, then add the fish (or other protein) and simmer for another 5 minutes.

Serve with sticky white rice (or brown rice, for a healthier option).

Be sure to taste the sauce whilst it’s simmering, and add soy sauce, lime juice or chilli to taste. Enjoy!

I received the Philips Avance Collection Blender for promotional purposes, but the recipe is entirely my own.