Green Mango and Fish Curry
|Coconut cream||12 Fluid Ounce (375 Milliliter, 1 1/2 Cup)|
|Thai green curry paste||1 Teaspoon|
|Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft||1 , bruised (Use Fresh Lemon Grass)|
|Kaffir lime leaves||4 , finely sliced|
|Green mango||1 Large, cut into 1/4 inch thick slices (Unripe)|
|Firm fish fillets||1 Pound, cut into 5 centimeter or 2 inch cubes (500 Gram)|
|Brown sugar/Palm sugar||1 Tablespoon|
|Thai fish sauce||2 Tablespoon (Nam Pla)|
|Coconut vinegar||1 Tablespoon|
|Fresh coriander leaves||2 Ounce (60 Gram)|
1. Place coconut cream, curry paste, lemon grass and lime leaves in a saucepan and bring to the boil, reduce heat and simmer for 5 minutes or until fragrant.
2. Add mango and simmer for 3 minutes. Add fish, sugar and fish sauce and simmer for 3-4 minutes or until fish is cooked. Stir in vinegar and coriander.