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Creamy "Cambodian" style fish curry
4.7 99 ratings
Prep. 15 min
Total 40 min
6 portions
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Ingredients

  • jasmine rice
    250 g
  • water
    1200 g
  • sea salt
    1 tsp
  • brown onion cut into halves
    150 g
  • garlic cloves
    4
  • fresh ginger cut into pieces
    5 cm
  • fresh lemongrass white part only, cut into pieces
    2 stalks
  • piece fresh turmeric
    5 cm
    2 tsp ground turmeric
  • fresh red chilli deseeded and cut into halves
    1
  • coconut milk
    800 g
  • brown sugar
    40 g
  • fish sauce
    80 g
  • makrut lime leaves bruised
    3
  • white fish fillets boneless and skinless, cut in pieces (4 cm)
    700 - 800 g
  • red capsicum cut into strips
    250 g
  • snow peas cut into pieces
    100 g
  • fresh coriander leaves only, to garnish
    3 sprigs
  • lime cut into wedges, to serve
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 1460.9 mg
Protein 34.1 g
Calories 2599.7 kJ / 621.4 kcal
Fat 21.5 g
Fibre 3.6 g
Saturated Fat 19.4 g
Carbohydrates 59.7 g

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