Thai cookery is as diverse as the array of ingredients used; but what really defines it is the balance of hot, salty, sweet and sour flavours.

Serves 6
800g mahi mahi steaks, skin off
1 tablespoon vegetable oil
1 tablespoon coconut cream (see notes)
1/2 cup red curry paste (see notes)
100g oyster mushrooms, sliced
1 cup coconut milk (see notes)
1 teaspoon palm sugar
1 tablespoon fish sauce
1 lime, juiced
3 kaffir lime leaves, very finely shredded (see notes)
Steamed jasmine rice, to serve
2 limes, cut into wedges
Cut fish into bite-sized chunks.


1.Heat a wok or large saucepan over medium heat
2. Add vegetable oil and coconut cream stir for a minute
3. Add curry paste, cook a few minutes until oil rises to top and smells fragrant
4. Add fish and toss well to coat in the curry paste mixture
5. Add mushrooms, coconut milk, palm sugar and fish sauce, reduce heat, cover and simmer 3-5 minutes, until fish flakes easily when tested with a fork
6.Stir the lime juice and most of the kaffir lime leaves through, garnish with remaining kaffir lime leaves and serve with steamed rice and lime wedges

If time permits make your own coconut cream and milk, otherwise use a good brand of coconut milk such as Ayam
Should be able to use the thick coconut cream that settles at the top of the can to fry the curry paste
Kaffir lime leaves are available from fruit and vegetable shops; they’re usually joined in pairs, 1 lime leaf equals 1 pair
Alternative species: mackerel, Morwong, striped marlin, tuna, Yellow tail Kingfish


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