Thai Green Curry with fish


4 fillets of white fish (cod or coley are good – try to buy from a sustainable source).

1tbsp sesame oil

1 x 400ml tin of coconut milk

A handful of mangetout – topped and tailed.

1 lime

For the Green Curry Paste

2 stalks of lemongrass (more if they are small)

4 spring onions

3 fresh green chillies

4 cloves of garlic

A thumb-sized piece of fresh root ginger

A large bunch of fresh coriander

1tsp coriander seeds

8 fresh or dried kaffir lime leaves

3tbsp soy sauce

1tbsp Thai fish sauce


Trim the lemongrass stalks, remove the toughest outer leaves, and bash with a rolling pin until they are broken and the wonderful aroma is released.

Trim the spring onions, peel and chop the garlic and ginger and remove the stalks and seeds from the chillies. Put into a food processor and blitz along with the lemongrass, coriander seeds, half the fresh coriander and the lime leaves until everything is finely chopped – the smell will be amazing!

Add the soy sauce and fish sauce and blitz again until smooth. You can do all of this by hand if you have no food processor – it is time consuming but ultimately worth it.

Put the curry paste into a large frying pan with the sesame oil and cook gently for a minute or two.

Add the coconut milk and stir until blended. Bring to a simmer and add the mangetout and the fish – poach until the fish is just cooked.

Remove the fish from the pan and keep warm. Add the rest of the coriander (chopped) to the pan along with the juice and zest of the lime. Stir and ensure everything is warmed through.

Serve the fish with the green curry sauce, fragrant Thai rice and a garnish of spring onion.


Pesto Recipe

There are all sorts of variations on this traditional basil pesto (pesto alla Genovese) and you can substitute rocket, spinach or even wild garlic leaves for the basil.

Fresh pesto tastes the best but if you have made too much (or you are trying to use up a glut of herbs) it will keep for a week or so in the fridge in an airtight container – you may want to pour a little extra olive oil over the top to help preserve the flavours.

You can also freeze pesto where it will keep for around six months. A simple way to do this is to put the pesto into an icing bag and pipe it into ice cube trays – that way you can always thaw the perfect amount.

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