Penang Sea Bass Curry
This is James's version of a Thai Red Curry. The home made paste packs a flavoursome punch. Ditch the takeaway and have this perfect weekend meal instead!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Pan
- Non-stick fry pan
- Plate
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Spoon
- Stove
Ingredients
- 2 x 200g seabass loins
- 15ml olive oil
- 2 red chillis
- 2 sticks lemongrass
- 1 shallot peeled and diced
- 2 cloves garlic peeled
- 1 x 5 cm galangal
- 2 kaffir lime leaves
- ½ tsp ground coriander
- ½ tsp ground cumin
- 400ml coconut milk
- 100g paste (as above)
- 2 tbs palm sugar
- 2 tsp soy sauce
- 15ml fish sauce
- 1 red chilli, diced
- 50g fresh grated coconut
- 2 limes juice only
- Thai basil leaves
- Extra grated coconut
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