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1. Bruise the lemongrass with the back of a knife and cut into 3 pieces. Zest one lime in strips, then cut both limes into wedges for juicing later. Heat a large deep skillet or wide pot over medium heat and add the coconut cream. Cook for 3 to 4 minutes, stirring, until the oil separates.
0.5 cup Coconut cream (thick top of canned coconut milk),
1 piece Lemongrass stalk,
2 piece Limes
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2. Add the Thai red curry paste and fry in the coconut oil for 2 minutes until fragrant. Add the ginger and cook for 30 seconds.
3 tbsp Thai red curry paste,
1 tbsp Fresh ginger, sliced thin
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3. Pour in the light coconut milk and stock. Add the lemongrass, kaffir lime leaves and sweet potato. Bring to a gentle simmer and cook for 8 minutes until the sweet potato begins to soften.
1.5 cup Light coconut milk,
1 piece Lemongrass stalk,
4 piece Kaffir lime leaves,
1 cup Chicken or vegetable stock,
1 piece Sweet potato, cubed
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4. Add the red bell pepper, zucchini and broccoli. Simmer for 4 minutes until just tender but still bright.
1 piece Red bell pepper, sliced,
1 piece Zucchini, sliced into half-moons,
2 cup Broccoli florets
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5. Season with the fish sauce and palm sugar. Nestle the white fish chunks into the sauce, cover, and simmer gently for 5 to 6 minutes until the fish is opaque and flakes easily. Avoid stirring vigorously so the fish stays in large flakes.
1.2 lb Firm white fish fillets (cod or halibut), cut into large chunks,
1.5 tbsp Fish sauce,
2 tsp Palm sugar or brown sugar
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6. Turn off the heat. Fold in the baby spinach and Thai basil until just wilted. Remove the lemongrass and lime leaves. Squeeze in the juice of the limes off the heat, then taste and adjust with more fish sauce, sugar or lime so salty, sweet, sour and spicy are balanced.
2 cup Baby spinach,
1.5 tbsp Fish sauce,
2 tsp Palm sugar or brown sugar,
2 piece Limes,
0.5 cup Thai basil leaves
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7. Spoon the curry over cooked jasmine rice and garnish with fresh cilantro.
3 cup Cooked jasmine rice (to serve),
0.2 cup Fresh cilantro (garnish)
