Tropical Tumeric Fish Curry

Name: Tropical Tumeric Fish Curry
Ingredients: 1 long red chilli (seeds removed and roughly chopped, add another if you like your curry spicy); 2 stalks of lemongrass (white part only and roughly chopped ); 4 garlic cloves (minced); 5cm piece ginger (peeled and roughly chopped); 1cm piece fresh turmeric (peeled and roughly chopped); ½ medium red onion (roughly chopped); 1 lime (zested and then cut into wedges for serving); 2 Tbsp coconut oil (melted); 400ml can coconut cream (cream separated from the milk and set aside); 1 tsp ground turmeric; 2 cups vegetable stock; ¼ cup fish sauce; 1 Tbsp coconut sugar; 20 green beans, ends removed and halved; 440g ling fish or any other firm white fish (skin and bones removed. Cut into 5cm pieces); ½ cup cherry tomato (cut into halves); ¼ cup Thai basil leaves to serve; vermicelli noodles (cooked as per packet instructions)

sarahsday.com

SERVES: 4 GLUTEN-FREE, DAIRY-FREE, NUT-FREE INGREDIENTS 1 long red chilli (seeds removed and roughly chopped, add another if you like your curry spicy) 2 stalks of lemongrass (white part only and...

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Ingredients

1 long red chilli (seeds removed and roughly chopped, add another if you like your curry spicy)
2 stalks of lemongrass (white part only and roughly chopped )
4 garlic cloves (minced)
5cm piece ginger (peeled and roughly chopped)
1cm piece fresh turmeric (peeled and roughly chopped)
½ medium red onion (roughly chopped)
1 lime (zested and then cut into wedges for serving)
2 Tbsp coconut oil (melted)
400ml can coconut cream (cream separated from the milk and set aside)
1 tsp ground turmeric
2 cups vegetable stock
¼ cup fish sauce
1 Tbsp coconut sugar
20 green beans, ends removed and halved
440g ling fish or any other firm white fish (skin and bones removed. Cut into 5cm pieces)
½ cup cherry tomato (cut into halves)
¼ cup Thai basil leaves to serve
vermicelli noodles (cooked as per packet instructions)