Fish curry - George Cooper - Bristol Chinese Medicine ClinicGeorge Cooper – Bristol Chinese Medicine

Fish curry - George Cooper - Bristol Chinese Medicine ClinicGeorge Cooper – Bristol Chinese Medicine

www.george-cooper.co.uk

Delightful and nutritious fish curry with a mild Thai twist, perfect for 2-4 servings. Enjoy fresh fish poached in coconut milk with onions, lemongrass, and lime leaves. Perfectly balanced and easy...

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Ingredients

  • two medium sized fresh fish – gutted, whole (heads on)
  • a large onion
  • 1/3 tspn of Thai green curry paste
  • 1 large lemongrass (chopped in large pieces)
  • 6 kaffir lime leaves or lime zest from one lime
  • 2 400ml tins of coconut milk
  • 3 tbsps Thai fish sauce
  • juice of one lime
  • a knob of ginger
  • a handful of fresh coriander leaves

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