Ingredients
- 225 gms White Fish Fillets (cleaned, washed, cut into 1 inch pieces)
- 1 cup Sweet Corn Kernels
- 1/2 stalk Lemongrass (peeled)
- 1 Small Onion (small, peeled)
- 1 ince Ginger (peeled, chopped)
- 1 1/2 tbsp Fish Sauce
- Juice of 1 Lime
- 1 tsp Brown Sugar
- 1 tbsp Oil
- 1/3 cup Chicken Stock
- 1/2 tsp Thai Green Curry Paste (available in most major supermarkets)
- 1/4 cup Coconut Milk
- 1/2 cup Basil Leaves (chopped)
- Coriander Leaves (handful, chopped)
Instructions
- Chop the tender bottom parts of the lemongrass and grind together with coriander leaves (reserve a few for garnish), small onion, ginger to a fine paste.
- Combine the lime juice, fish sauce and sugar. Keep aside until required.
- Heat oil in a pan over medium flame.
- Add the lemongrass mixture and cook for 30 to 60 seconds.
- Add the sweet corn kernels and chicken stock.
- Reduce flame and cover the pan with a lid.
- SImmer for about 6 to 10 minutes.
- Add the curry paste, coconut milk and fish sauce mixture.
- Bring to a boil.
- Add the fish pieces and reduce flame.
- Cover and cook till the fish is cooked and tender, for about 4 to 5 minutes.
- Transfer to a serving bowl.
- Garnish with basil and coriander leaves.
- Serve at once.