Fragrant and delicious served with jasmine rice and steamed greens.
4 stalks lemongrass, outer leaves removed
1 piece ginger, 2 cm, peeled
6 cloves garlic
8 spring onions, outer leaves removed
750 g fish chunks, each piece weighing about 50 g
4 small fresh chillies, seeded and finely sliced
2 cups coconut milk
½ cup water
1 teaspoon ground turmeric
4 kaffir lime leaves
Cut pale part of lemongrass into 5 mm pieces and discard the rest.
Pulse lemongrass, ginger and garlic to a coarse paste in a food processor.
Cut spring onions into 1 cm slices.
Put fish, spring onion, lemongrass paste and chilli into a saucepan with coconut milk and water. Stir in turmeric, then simmer, uncovered, for 10–15 minutes until cooked, adding lime leaves for last few minutes.
Add fish sauce to taste (remember that different brands of fish sauce vary greatly in strength and saltiness – always start with less) and serve with jasmine rice and steamed greens.