World Cuisine

  • 1 tablespoon groundnut oil
  • 1½–2 tablespoons Thai red curry paste (see page 17)
  • 200 ml (7 fl oz) coconut cream
  • 250 ml (8 fl oz) vegetable stock
  • 1 tablespoon tamarind paste
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 200 g (7 oz) broccoli florets
  • 200 g (7 oz) French beans, cut into 2.5 cm (1 inch) lengths
  • 450 g (14½ oz) thick white fish fillet, skinned and cubed
  • 150 g (5 oz) can bamboo shoots, drained (optional)
  • small handful of Thai basil leaves, to garnish
  • lime wedges, to serve

Heat the oil in a large wok or frying pan over a medium heat, add the curry paste and stir-fry for 1–2 minutes. Stir in the coconut cream, stock, tamarind paste, fish sauce and sugar and bring to the boil, then reduce the heat and simmer gently for a further 2–3 minutes.

Add the broccoli and beans and simmer gently for 2 minutes. Stir in the fish and simmer gently for a further 3–4 minutes or until just cooked through. Stir in the bamboo shoots, if using.

Ladle into warmed bowls, sprinkle with Thai basil and serve with lime wedges.

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