White Fish and Celeriac Curry
Serving size: Serves 4
Cuisine type: ThaiCooking time: Less than 60 minutes
Course: Lunch,
MainFavourite flavours: Curry
White Fish and Celeriac Curry
INGREDIENTS
500 g white fish, bream, ling or similar
1 tablespoon vegetable oil
1 small onion, in wedges
½ cup celeriac, diced
1 small piece lemongrass or Kaffir lime leaves
2 tablespoons Thai green curry paste
2 cups coconut cream
½ lime, juice of
cooked rice
coriander leaves for decoration
METHOD
Cut the fish into bite size pieces; heat the oil in a wok and when heated add the onion and celeriac dices.
Stir in the paste and then add the lime leaves and coconut cream. Add the fish and cook for 20 minutes at a simmer.
Serve with cooked rice and decorate with ripped coriander leaves
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