Description
A mild aromatic Thai inspired curry borrowing spices from Korea
Ingredients
Units
Scale
125g Mackerel
1–2 tbsp Coconut Oil (Other oils would work too)
1 Medium Sweet Potato
1 Courgette
1 Red Pepper
4 Spring Onions
3cm Ginger
4 cloves of Garlic
1 piece of Lemongrass
3 Lime Leaves
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tbsp Sugar (Honey or Maple syrup could be used to replace this)
2 tsp Korean Chilli Flakes
1 tbsp Fish Sauce
1 tsp Shrimp Paste
1 tbsp Coriander Leaves
400ml Coconut Milk
Instructions
- First start by prepping all the vegetables. Chop the Courgette and Sweet Potato into small chunks. Slice the Red Pepper into strips and dice the spring onions. Peel and dice the ginger and crush and dice the garlic. Roughly shred the lemongrass and lime leaves.
- Heat a wok over a medium high heat, once hot add the oil. Once the oil is hot and nearly smoking, add the sweet potato, courgette and pepper. Cook this all until it starts to soften.
- Add in the Garlic, Ginger, Lemongrass and Lime leaves and cook for a minute. Once fragrant add in the Cumin, Ground Coriander, Sugar and Chilli Flakes. Cook for a further minute.
- Now add in the fish sauce and shrimp paste and mix in thoroughly and let it cook for another minute or two. Then add the coconut milk and stir until it is well mixed with all the spices and let it start to simmer.
- Add in the Mackerel, spring onions and coriander leaves, stir together and lower to a medium-low heat. Now simmer the dish for about 10-15 minutes. Just enough time to cook some rice!
- Stir throughout this cooking time mixing in the oils that come from the fish, shrimp paste and fish sauce. Once cooked serve over boiled rice.
Notes
- You can replace the chilli flakes for any type of chilli flake for a similar result. I’d stick to a chilli commonly found in east Asian dishes to keep true to the dish.
- Any fish sauce will work in this dish but I used Korean Anchovy fish sauce
- Experiment with different vegetables! Try some aubergine or broccoli