Thai fish curry Greg Wise
We are all in this together. We are all responsible. We can all do something to make the world we leave a better place than when we arrived.
Prepare 10 minutes | Cook 25 minutes | Serves 4
56 garlic cloves
23cm piece fresh ginger, peeled
25g fresh coriander
1 fresh or dried red chilli
1 tablespoon sesame oil
400g fresh or canned
400ml can coconut milk
500ml chicken stock
1 teaspoon Chinese
1 tablespoon nam pla (fish sauce)
500g firm white fish, salmon or
shellfish, cut into 2cm cubes
100g water chestnuts
100g bamboo shoots
1 lime, cut into wedges
1 Add the garlic, ginger, coriander, chilli, sesame oil, tomatoes and a little salt to a food processor or blender and blitz until smooth.
2 Pour the blended mixture into a large heavy-based pan over a medium heat. Cook for 5 minutes or until the garlic and ginger are softened, stirring frequently. Pour in the coconut milk and chicken stock. Stir in the five-spice powder and the nam pla and bring to the boil.
3 Add the fish or shellfish and cook for 35 minutes, or until cooked through. Stir in the beansprouts, water chestnuts and bamboo shoots and cook for a further 12 minutes or until softened. Serve with lime wedges and rice or thin rice noodles.
Recipe from Share, edited by Alison Oakervee, foreword by Meryl Streep, published by Kyle Books RRP $39.99.
This is a cookbook that shares our common humanity. The recipes featured have been provided by contributors who are all actively engaged in humanitarian issues, as well as women from eight countries in which Women for Women International work. From traditional Afghani flatbreads stuffed with falafel and Kosovan sticky doughnuts to split pea soup, lamb burgers with mint and beetroot and apple tea with cinnamon.Contributors to this extraordinary book include: Stephanie Alexander, Maggie Beer, Sir Richard Branson, Mia Farrow, Sir Paul McCartney, Emma Thompson and Nelson Mandela. Greg Wise's contribution to this beautiful book is featured above.
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