Hot And Sour Fish Curry

GOURMET TRAVELLER
13Ingredients
35Minutes

Ingredients

US|METRIC
  • 1 tablespoon vegetable oil
  • 114 grams curry paste (canned sour, see note)
  • 600 milliliters chicken stock
  • 150 grams snake beans (cut into 7cm lengths)
  • 6 eggplants (apple, halved)
  • 4 kaffir lime leaves (torn)
  • 1/2 teaspoon chilli flakes (roasted, or to taste)
  • 800 grams barramundi (skinned, or snapper, cut into 5cm pieces)
  • 60 milliliters tamarind extract (see note)
  • 2 tablespoons fish sauce (or to taste)
  • Thai basil
  • jasmine rice
  • coriander
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