Ingredients:

• 450 gm – fish (firm, white fleshed, cut into 2 cm chunks)
• 3 Garlic Cloves (peeled)
• 1 red Onion (small, roughly chopped)
• 3 cm – Galangal (fresh, peeled and roughly chopped)
• 2 lemongrass (stalks trimmed and finely sliced)
• 1 tsp – Turmeric (finely sliced or 1/2 tsp Turmeric powder)
• 1 tsp – paprika
• 2 tbsp – fish sauce
• 1 tbsp – Brown sugar
• 400 gm – Coconut Milk
• 4 kaffir Lime leaves
• Juice of 1 Lemon

Method:

1. Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
2. Add the coconut milk and process until thoroughly blended.
3. Transfer the coconut mixture to a pan.
4. Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
5. Bring the coconut mixture to the boil and reduce to a gentle simmer. Cook for 10 minutes to allow the flavor to infuse and the liquid to reduce slightly.
6. Add the fish chunks and poach gently for 4-5 minutes.
7. Stir through the lemon juice and then transfer to serving dish.

Recipe courtesy of Chef Piyawat