You can whip up a Thai-style fish curry in just 30 mins with this fast recipe. No need for too much chopping. Just stick the paste ingredients into a food processor and blitz away. Zingy with lemongrass and lime, you can adjust the heat of the dish by deseeding (or not!) your chilli.
For the curry paste:
1 brown onion, quartered
5cm ginger, peeled
4 cloves garlic, peeled
1 red chilli, deseeded
2 lemongrass stalks, outer leaves and base removed
1 tbsp palm sugar
Stalks of 1 handful of coriander
1 tbsp vegetable oil
For the curry:
2 tbsp vegetable oil
400ml coconut milk
1 tbsp fish sauce
2 skinless white fish fillets (around 250g)
Juice of 1 lime
Coriander leaves, to serve
Add the onion, ginger, garlic, chilli, lemongrass, sugar, coriander stalks and oil to a food processor and whizz into a paste.
Take a large pan that has a nicely fitting lid and heat the oil in it over a medium heat. Add the paste and fry it for a few minutes to release the flavours.
Once the paste has started to colour, pour in the coconut milk, water and fish sauce and bring to a simmer. Cook the sauce for around 20 minutes until it is reduced by around half.
Turn the heat to low, squeeze in the lime, lay the fish into the sauce and pop the lid onto the pan. Cook for 5 minutes or until the fish is cooked through.
Serve on top of noodles or rice with a generous helping of coriander.
If you prefer a soup rather than a thicker sauce then just reduce the liquid for 15 minutes rather than 20.