Thai Green Curry Fish
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Lemon grass||1 Tablespoon, finely chopped|
|Red thai chili||1 , finely chopped|
|Green curry paste||1⁄4 Cup (4 tbs)|
|Coconut cream||400 Milliliter (1 2/3 Cups)|
|Vegetable stock||250 Milliliter (1 Cup)|
|Green onions||2 , finely chopped|
|Snake beans||350 Gram, chopped|
|Lime rind||1 Tablespoon, finely grated|
|Coriander leaves||2 Tablespoon, finely chopped|
|Red capsicum||1 Small, finely chopped|
|Toasted macadamias||1⁄4 Cup (4 tbs), finely chopped|
Cut fish into 3cm pieces.
Heat oil in Large pan; cook garlic, Lemon grass, chilli and paste, stirring, until fragrant.
Stir in cream and stock; bring to boil.
Add fish, onion and beans; simmer, covered, until fish is cooked through and beans are tender.
Combine rind, coriander, capsicum and nuts in small bowl; sprinkle over curry.