Thai green fish curry with lemon grass poached McCain wedges

Key Information

  • Serves: 4

Ingredients

For the wedges 

1 lemon grass stick 

400ml water

10g fish sauce 

10g salt 

10g ginger 

200g McCain potato wedges 

For the curry paste

2 lemongrass stalks

2 kaffir lime leaves

1 red chillies and 1 green chilli seeded and chopped

2 cloves garlic, peeled and crushed

20g piece of galangal or ginger, peeled and chopped

1 red onion, peeled and chopped  

Small bunch chopped fresh coriander

1 tsp ground cumin

1 lime zested

2 tbsp Thai fish sauce

½ tsp ground black peppercorns

For the curry

250g salmon, smoked haddock, cod loin diced

15 ml vegetable oil

80g chestnut mushrooms cut into quarters

1 red onion peeled and sliced 

1 ea red pepper chopped large pieces

400ml coconut milk

125ml fish stock

2 lime leaves and 1/2 lime juiced 

1 tbsp Thai fish sauce

1 ea Bok choi chopped 

basil, coriander (leaves and stalks,) roughly chopped

Instructions

For the wedges 

1. Make slits in the lemongrass stalk and place in the water with the ginger, salt and fish sauce then bring to the boil in a saucepan and then simmer for 5 minutes

2. Add the potatoes and lightly poach until part cooked, then remove from the heat and leave for a few minutes before removing and draining 

For the curry paste, 

1. slice the lemongrass and put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste you may need to Push the mixture down from time to time to make sure it blends Transfer to a bowl, cover and place in a fridge.

For the curry

1. Warm the oil in a saucepan and when hot and sizzling add the onions, pepper, mushrooms to the pan and fry until lightly coloured, adding more oil if needed. add the curry paste to taste and allow to cook out slightly for a few minutes 

2. Pour in the coconut milk and stock, then add the lime leaves, , the fish sauce and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring occasionally 

3. Place the fish into the pan with the bok choi and simmer for five minutes, or until the fish is cooked through. Stir in the last of the herbs, poached potatoes  and squeeze in some lime juice