Ling Healthy Green Fish Curry

Serves two



1 small onion or half large 1 clove garlic
1 stalk lemongrass, finely sliced 
2 kaffir lime leaves
Coriander, good handful, including roots if you have them
1-2 chillies
1 tsp sugar
1 tsp shrimp paste Water to combine



Oil spray
400g firm white fish
1 x 400g can coconut-flavoured evaporated milk or lite coconut milk
1 cup frozen peas
200g green beans (about a cup)
2 courgettes, sliced finely
3 tsp fish sauce
2 tsp sugar
Zest of 1 lime plus juice to taste


Combine all the ingredients in a blender or small processor & blend until it makes a smooth paste.

Heat a non-stick pan to a medium heat. Spray with a little oil spray. Saute the vegetables briefly, then add the curry paste & fry for a minute until fragrant - when the smell hits your nose, it's ready.

Add the coconut milk & turn the heat down to a gentle simmer. Simmer for 10 minutes or so, stirring occasionally. When the liquid has reduced a little, add the fish. Stir to combine.

Add the fish sauce & sugar, taste & adjust to suit. Add the peas & lime zest. Cook just until the fish is cooked through, then remove from the heat. Add the lime juice & garnish with mint or basil.

Serve with plain jasmine rice, though  I really like it with brown rice, which has a nuttiness that really works nicely with the flavours in the curry.