BBC Food - Recipes - Penang fish curry

Name: BBC Food - Recipes - Penang fish curry
Ingredients: 3 tbsp sunflower oil; 15 Thai shallots (or 8 ordinary shallots ), peeled and finely sliced; 2 x 160g/5¾oz cans coconut cream; 4 tbsp Thai yellow or red curry paste; 400g/14oz can coconut milk; 2 lemongrass stalks; 8 fresh kaffir lime leaves , rinsed; 1-2 tbsp Thai fish sauce (nam pla); 2 tbsp palm sugar or soft light brown sugar; 150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans , cut into short lengths); 1 large red pepper and 1 large yellow pepper , seeds removed, cut into 3cm/1¼ chunks; 1kg/2lb 4oz skinless mixed fresh white fish fillets, such as hake, pollack and whiting; 200g/7oz mangetout , trimmed and rinsed; handful coriander , leaves picked; handful Thai basil (or normal basil), roughly torn; cooked rice , to serve

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Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry paste.

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Ingredients

3 tbsp sunflower oil
15 Thai shallots (or 8 ordinary shallots ), peeled and finely sliced
2 x 160g/5¾oz cans coconut cream
4 tbsp Thai yellow or red curry paste
400g/14oz can coconut milk
2 lemongrass stalks
8 fresh kaffir lime leaves , rinsed
1-2 tbsp Thai fish sauce (nam pla)
2 tbsp palm sugar or soft light brown sugar
150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans , cut into short lengths)
1 large red pepper and 1 large yellow pepper , seeds removed, cut into 3cm/1¼ chunks
1kg/2lb 4oz skinless mixed fresh white fish fillets, such as hake, pollack and whiting
200g/7oz mangetout , trimmed and rinsed
handful coriander , leaves picked
handful Thai basil (or normal basil), roughly torn
cooked rice , to serve