Thai fish curry with beans and courgettes
Serves 4
• 2 Tbsp oil
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 1 Tbsp grated ginger
• 1 red chilli, chopped small
• 2 tsp ground cardamom
• 1 tsp ground fennel
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 Tbsp tamarind
• 420g tin coconut milk
• 100ml water
• 1 kaffir lime leaf
• 3 cups chopped courgettes and beans
• 600g fish, cut into 2cm cubes
• ½ cup chopped coriander
• Rice for serving
1. In a heavy based pan heat oil to a medium heat. Add onion, garlic, ginger and chilli and cook for 2 or 3 minutes. Add cardamom, fennel, cumin and coriander. Stir through to combine until mix smells fragrant.
2. Add tamarind, coconut milk, water and kaffir lime leaf and bring to a simmer for 5 minutes.
