Thai Fish Curry

• 4 shallots, chopped roughly
• 2 inch root ginger, peeled and sliced finely
• 2 inch fresh lemon grass, outer leaves removed
• 2 inch galangal, peeled and chopped finely
• 3 red chillies, de-seeded and chopped roughly
• 1 tbsp ground almonds
• 1/2 tsp turmeric
• 1/2 tsp salt
• 400ml coconut cream
• 4 fish steaks, cod,halibut or hake..

1. place shallots, ginger, lemon grass, galangal, chillies, ground almonds, tumeric and salt in a blender. Add 6 tablespoons of coconut cream. Blend to a paste.
2. Pour the paste into a large frying pan. Bring to the boil and cook, stirring for 4 minutes. Add the remaining coconut milk and bring to the boil.
3. Place the fish steaks in the pan and simmer for 10 minutes, turning once, until the fish is cooked and flakes when tested with a fork. If the sauce is to thin, transfer fish to a warm plate and boil down the sauce until ur desired consistency. Garnish with red chilli and toasted almonds and serve on a bed of white boiled rice.

shallots, ginger, lemon grass, red chillies, ground almonds, turmeric, salt, coconut cream, fish

Taken from www.epicurious.com/recipes/member/views/thai-fish-curry-1267744 (may not work)