Cook Book Recipe

Ingredients

1-tablespoon peanut oil:
1-brown onion, chopped
1½- Tablespoons green curry paste
1 ½-cup (375ml) coconut milk
700g-firm white boneless fish fillets cut into bite size pieces
3-kaffir lime leaves
1-tablespoon fish sauce
2-tespoon grated palm sugar
2-tablespoons limejuice
1-green chilli, finely sliced

Procedure

1. Heat he wok until very hot, add the peanut oil and swirl to coat. Add the onion and stir-fry for 2 minutes, or until soft. Add the curry paste and stir-fry for 2 minutes, or until fragrant. Stir in the coconut milk and bring to the boil
2. Add the fish and the lime leaves, reduce the heat and simmer stirring occasionally, for 8-10 minutes, or until the fish is cooked through. Sir in the fish sauce, palm sugar and lime juice. Scatter with the chilli and serve with boiled rice