Penang Sea Bass Curry

This is James's version of a Thai Red Curry. The home made paste packs a flavoursome punch. Ditch the takeaway and have this perfect weekend meal instead!

Ingredients

2 x 200g seabass loins
15ml olive oil

For the paste:

2 red chillis
2 sticks lemongrass
1 shallot peeled and diced
2 cloves garlic peeled
1 x 5 cm galangal
2 kaffir lime leaves
½ tsp ground coriander
½ tsp ground cumin

For the sauce:

400ml coconut milk
100g paste (as above)
2 tbs palm sugar
2 tsp soy sauce
15ml fish sauce
2 kaffir lime leaves
1 red chilli, diced
50g fresh grated coconut
2 limes juice only

To garnish:

Thai basil leaves
Extra grated coconut

Method

Print Recipe

Place all the paste ingredients into a food processor and blitz until smooth.

Place into a pan a warm through then add all the sauce ingredients. Bring to a gentle simmer then add the herbs, lime juice and fresh coconut.

To cook the seabass, drizzle the oil into a non-stick fry pan and place over a medium heat. When the oil is hot, add the fish skin side down and cook for 2 to 3 minutes. Turn over and cook for a further 2 to 3 minutes, then season.

To serve: place the fish onto a plate, spoon over the sauce and sprinkle with Thai basil and coconut.