There are some dishes that encourage you to eat far more than you should, this is one of them. A rich, creamy yet – relatively – healthy mild Thai curry that is so moreish it should be a controlled substance. It’s the combination of coconut milk and rice, it is as warm and comforting as a hug from your mum.
As an added bonus, it’s almost as quick to make as a stir-fry, without all the chopping. It’s my new favourite dish.
RECIPE – Serves 4
2 tbsp groundnut oil
2 tbsp yellow curry paste
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
400ml tin of coconut milk
1 tbsp fish sauce (nam pla)
1 tbsp soft brown sugar
6 kaffir lime leaves
300g green beans, trimmed into 3cm lengths
600g thick white fish fillets (cod, hake, haddock etc), skinned and cut into bite-sized pieces
For the coconut rice:
400ml tin of coconut milk
175ml cold water
400g long-grain rice
To garnish:
chopped coriander leaves
mild red chillies (optional)
METHOD
First, make the coconut rice: combine the coconut milk, water and rice in a saucepan, bring to the boil then reduce the heat to minimum, cover and simmer very gently for 12-14 minutes until the liquid has been absorbed. At this point, cover the rice again and set to one side for ten minutes while you start making the curry.
Place a large wok or frying pan over a medium-high heat and add the oil, when hot add the curry paste, coriander, cumin and turmeric. Stirring constantly, fry for a minute then stir in the coconut milk, fish sauce, sugar and lime leaves, then add the green beans with 50ml water.
Bring to a simmer and cook for 3 minutes, then gently add the chunks of fish and cook for a further 3 to 5 minutes, until the fish is just cooked and starts to flake. Serve alongside the coconut rice and your choice of garnishes.