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12 long dried red chillies, seeded, chopped
2 lemongrass stalks, trimmed, finely chopped
4 eschalots, chopped
4 garlic cloves, chopped
5cm piece fresh ginger, peeled, grated
5 kaffir lime leaves, stems discarded, torn, plus extra shredded leaves, to serve
400ml can TCC Premium Coconut Milk
400ml can TCC Premium Coconut Cream
1 1/2 tablespoons fish sauce
2/3 cup Massel chicken style liquid stock
1 large zucchini, sliced diagonally
1/3 cup plain flour
1kg firm boneless white fish fillets, cut into 6 large pieces
2 tablespoons vegetable oil
80g baby spinach
6 small fresh red chillies, split
1/3 cup lime juice
1/4 cup fresh coriander sprigs
Steamed jasmine rice, to serve
3 steamed bok choy, halved, to serve
lime cheeks, to serve
Place dried chillies in a heatproof bowl. Cover with boiling water. Stand for 15 minutes or until softened. Drain. Place in a food processor with lemongrass, eschalot, garlic, ginger, lime leaves and 1/4 cup coconut milk. Process until smooth.
Place coconut cream in a large frying pan or wok over medium-high heat. Bring to a gentle boil. Reduce heat to medium. Simmer, uncovered, for 5 to 7 minutes or until coconut cream starts to split. Add the chilli mixture, fish sauce, stock, zucchini and remaining coconut milk. Simmer, uncovered, for 10 minutes to allow flavours to infuse.
Meanwhile, place flour on a large plate. Season with salt and pepper. Coat fish in flour, shaking off excess. Transfer to a large plate.
Heat oil in a large frying pan over medium-high heat. Cook fish, in batches, for 2 to 3 minutes on each side or until golden and just cooked through.
Stir spinach, fresh chillies and lime juice into coconut mixture. Cook for 1 minute or until spinach wilts. Add fish. Cook for 1 minute or until heated through. Sprinkle with coriander and extra lime leaves. Serve with rice, bok choy and lime cheeks.
This spicy, fragrant coconut milk sauce is the perfect accompaniment to grilled fish and steamed bok choy in this Thai curry-inspired dish.
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