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Ingredients
- 1 tbsp coconut oil
- 400ml can coconut milk
- 800g firm white fish fillets, cut into 7cm pieces
- 175g baby green beans, trimmed
- 1 lime, rind finely grated, juiced
- Fresh coriander leaves
Paste
- 3 (about 100g) shallots, peeled, coarsely chopped
2 lemongrass stems, white part only, finely chopped
5cm piece fresh ginger, peeled, chopped
4 garlic cloves, chopped
4 large kaffir lime leaves, finely chopped
1 long fresh red chilli, chopped
15g palm sugar, chopped
10g roasted shrimp paste
3 teaspoons fish sauce
2 teaspoons ground turmeric
1-2 tsp water
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Method
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For the paste, place all the paste ingredients in a food processor and process until finely chopped and well combined, adding water if necessary. Transfer to a bowl.
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Heat oil in a wok or saucepan over medium-low heat. Add paste. Cook, stirring, for 4 minutes or until aromatic. Add coconut milk. Simmer for 2 minutes. Add fish. Reduce heat to low. Cook, covered, stirring once, for 5 minutes.
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Add beans. Cook, covered, for 3-4 minutes or until beans are tender crisp and fish is just cooked through.
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Stir in lime juice. Sprinkle with rind and coriander.
I served this dish with a wild rice, 3 rice mixture. Getting the ingrediants was a challenge but eventually the Asian shop in Redon provided most things that I could not get in the supermarket. It was very popular and not very hot.
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