🌎 The World Cookbook

1 stem lemongrass outer layer removed, bottom 3 inches finely sliced
1 piece galangal about 1 inch, sliced (purchase at an Asian food store)
4 kaffir lime leaves sliced, middle stem removed (purchase at an Asian food store)
2 red chilies, long Asian style sliced, de-seeded
4 cloves garlic sliced
3 shallots sliced
3 tbsp turmeric, fresh or 2 tbsp turmeric powder
2 tsp shrimp paste
2 tbsp coconut oil or olive oil
1 1/2 cups coconut cream
1 lb cod portions thinly sliced (for expediency's sake use cod or halibut fillets which are available in most stores)
1 cup chicken stock
2 eggs lightly beaten
1 tbsp fish sauce
1/2 lb spinach leaves only, or silver beat leaves, thinly sliced
1/2 tbsp palm sugar substitute with brown sugar
salt, ground sea
black pepper, ground
Garnish:
1 bell pepper (capsicum), red ribs and seeds removed, julienned
2 kaffir lime leaves sliced, middle stem removed

Place the sliced lemongrass, galangal, kaffir lime leaves, red chilies, garlic and shallots and pound them until well combined. Then add turmeric and shrimp paste and pound again until smooth. Heat the oil in a pan or wok over low heat. Add the curry paste and stir until fragrant. Add half the coconut cream and stir to incorporate the paste. Simmer until the coconut cream starts to separate. Add the fish and cook for 1 minute after the coconut cream re-boils. Then add the remaining coconut cream and chicken stock. Cook on a low heat until the fish is cooked. Meanwhile combine the eggs and fish sauce. Add the egg mixture to the fish curry along with the spinach, palm sugar and a good grind of salt and pepper. Cook for a further 1 minute. Remove from the heat. Serve with steamed rice and garnish with the red bell pepper and kaffir lime leaves.