Follow these steps for perfect results
long green chilies
roasted, sliced
small red chilies
roasted, sliced
firm white fish fillets
cut into pieces
peeled prawns
lemongrass
bruised
coriander roots
bruised
kaffir lime leaves
fresh ginger
thinly sliced
garlic cloves
crushed
spring onions
finely sliced
soft brown sugar
coconut milk
coconut cream
fish sauce
salt
to taste
lime juice
to taste
Heat a wok or large pan until hot.
Add whole green and red chilies and roast until slightly browned.
Remove chilies from the wok, cool, and slice them.
Cut the firm white fish fillets into 5 cm pieces.
Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife to release their flavors.
Add the bruised lemongrass, coriander roots, kaffir lime leaves, thinly sliced fresh ginger, crushed garlic cloves, finely sliced white part of spring onions, soft brown sugar, and coconut milk to the wok.
Stir to combine all the ingredients, and bring the mixture to a boil.
Reduce the heat and simmer uncovered for 2 minutes, allowing the flavors to meld.
Add the fish pieces and peeled prawns or shrimp to the wok, and simmer gently for 2 - 3 minutes, or until the fish is cooked through and tender.
Stir in the coconut cream to enrich the sauce.
Stir through the chopped chillies, fish sauce, salt to taste, and lime juice to taste.
Serve hot on steamed white rice.
Expert advice for the best results
Adjust the amount of chilies to control the spiciness.
Use fresh lime juice for the best flavor.
Garnish with fresh coriander leaves for added freshness.
Everything you need to know before you start
10 minutes
The sauce can be made ahead of time, but add the fish and shrimp just before serving.
Serve in a bowl with steamed rice. Garnish with fresh coriander and a lime wedge.
Serve with steamed jasmine rice.
Offer a side of stir-fried vegetables.
Balances the spice and complements the coconut milk.
A refreshing choice to cool the palate.
Discover the story behind this recipe
Represents the balance of flavors in Thai cuisine.
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