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East Meets West: Celebrity Charity Cookbook
by Barbara Jayson, Jenny de Montfort

From 'Casseroles' published by Ryland Peters & Small 2001

Thai curries are incredibly easy to make, very quick to cook and totally delicious. The secret is in the mixture of spices and the freshness of the pastes which are traditionally made with a pestle and mortar. Alternatively make the paste in a food processor using ground spices.
Serves 4



    • 1 onion sliced
    • 3 garlic cloves cut up
    • 6 small hot green chilli deseeded and sliced
    • 5 cm fresh ginger scraped and sliced
    • 1 tsp white pepper ground
    • 1 tsp coriander ground
    • 1/2 tsp turmeric ground
    • 1/2 tsp cumin ground
    • 1 tsp shrimp paste (belacan)
    • 1 tbsp fish sauce
    • 1 stalk of lemon grass peeled and sliced thinly
    • 750g fish fillets, such as cod, haddock, John Dory or other firm fish
    • 1 tbsp of peanut oil
    • 400ml coconut milk
    • 1 tbsp fresh coriander chopped

    • sprigs of Thai basil
    • 2 limes, quartered
    • fragrant Thai rice or noodles


Place all the spice paste ingredients in the food processor and work them into a fine puree. Set aside.

Put the oil in a wok and heat well. Add the spice paste and stir fry for a few seconds to release the aromas. Add the thick portion from the top of the coconut milk, stir well and boil to thicken a little.

Add the fish and turn the pieces over in the sauce until they are well coated. Reheat to simmering point and cook until they start to become opaque About two  minutes

Add the remaining coconut milk and chopped coriander and continue cooking until the fish is ready. Serve topped with Thai basil plus the halved limes and fragrant Thai rice or noodles.

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