Heat up your dinner repertoire! The next time you’re entertaining guests, try this warming Thai jungle fish curry recipe. Combining the flavours of galangal, lemongrass, coriander and chilli, this is a healthy alternative to coconut cream-based curries and is best served with jasmine rice.
For the jungle curry paste:
2 tablespoons garlic
2 tablespoons shallots
1/2 cup dried chillies
1/2 teaspoon galangal
1-1/2 tablespoons lemongrass
1/2 teaspoon kaffir lime peel
1/2 teaspoon coriander root (you can use the stem if you can’t find the root)
1 teaspoon white pepper
1/2 tablespoon shrimp paste
1 tablespoon ground coriander seed
1 teaspoon ground cumin
For the curry:
250 g fish fillets
a handful of chopped eggplant
Thai basil leaves (leaves from a stem)
10 g green peppercorns
20 g fingerroot, julienned
coriander (leaves from a stem)
4–5 kaffir lime leaves
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon salt
fresh chilli (if you want to increase heat level)
5 cups water
1. Use a mortar and pestle or food processor to grind the jungle curry paste ingredients to create a paste (try grinding the hardest/driest ingredient first to eliminate splashing).
2. Cook curry paste in oil until fragrant.
3. Add water to curry paste, cook until it boils.
4. Add salt, fish sauce and sugar.
5. Add eggplant and bring to boil.
6. Add kaffir lime leaves, peppercorns and finger root, bring to boil again.
7. Add fish until cooked through
8. Add coriander and basil at the end and turn off heat.