Ingredients:
White Fish Fillets – 225 gms, cleaned, washed, cut into 1 inch pieces
Sweet Corn Kernels – 1 cup
Lemongrass – 1/2 stalk, peeled
Small Onion – 1, small, peeled
Ginger – 1 inch piece, peeled, chopped
Fish Sauce – 1 1/2 tblsp
Juice of 1 Lime
Brown Sugar – 1 tsp
Oil – 1 tblsp
Chicken Stock – 1/3 cup
Thai Green Curry Paste – 1/2 tsp (available in most major supermarkets)
Coconut Milk – 1/4 cup
Basil Leaves – 1/2 cup, chopped
Coriander Leaves – handful, chopped
Method:
1. Chop the tender bottom parts of the lemongrass and grind together with coriander leaves (reserve a few for garnish), small onion, ginger to a fine paste.
2. Combine the lime juice, fish sauce and sugar. Keep aside until required.
3. Heat oil in a pan over medium flame.
4. Add the lemongrass mixture and cook for 30 to 60 seconds.
5. Add the sweet corn kernels and chicken stock.
6. Reduce flame and cover the pan with a lid.
7. SImmer for about 6 to 10 minutes.
8. Add the curry paste, coconut milk and fish sauce mixture.
9. Bring to a boil.
10. Add the fish pieces and reduce flame.
11. Cover and cook till the fish is cooked and tender, for about 4 to 5 minutes.
12. Transfer to a serving bowl.
13. Garnish with basil and coriander leaves.
14. Serve at once.
