Sour Thai Fish Curry

Ingredients

  • 2 tablespoons brown sugar
  • 1 red chilli, seeded and finely chopped
  • 3cm piece fresh ginger, peeled and chopped
  • 1/2 teaspoon ground tumeric
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 4 cups fish stock
  • 700g white-fleshed fish fillets, cut into large cubes
  • 1 bunch bok choy
  • 1 bunch spring onions, cut into 3cm pieces
  • 2 tablespoons thai fish sauce
  • juice of 3-4 limes
  • 1/4 cup coriander leaves to garnish

Method

  1. To make a curry-spice paste: place sugar, chilli , ginger, tumeric, onion and tomato paste in the bowl of a food processor. Process to form a thick paste, adding a little fish stock if necessary to combine
  2. Place curry paste in a large saucepan. Add fish stock and bring to the boil, stirring to combine. Add cubed fish and turn down heat to summer gently unil fish is cooked
  3. Add bok choy and spring onions and simmer for 2 minutes. Season wth fish sauce and lime juice to taste so that the finished flavour is a balance of hot, sweet, sour and salty tastes
  4. Ladle into bowls and scatter with coriander leaves