A traditional Cambodian curry served with rice
Thumbsized piece each of fresh galangal and fresh tumeric
6-7 garlic cloves
2 stems of lemongrass (white/light green only)
2 kaffir lime leaves
1 tsp dry chilli flakes
1 tin (400ml) TCC light coconut milk
Salt and sugar to taste
4 fillets fresh white fish (eg basa or hoki)
1 handful morning glory or spinach
Slice finely the galangal, tumeric, garlic, lemongrass and kaffir lime leaves then add with the dried chilli flakes into a mortar and pestle. Grind to a paste.
Heat a large pan and add coconut milk. When lightly simmering add curry paste.
once fragrant add salt and sugar to individual taste.
Cut fish fillets into 4cm pieces then add to the curry. Once almost cooked add morning glory or spinach. Serve immediately with cooked rice.
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