Thai curry:
1 tbsp vegetable oil
1 tbsp ginger& garlic paste
5-6 tbsp red curry paste
500- 800 ml coconut milk
Alaskan cod, cut into chunks
kaffir lime leaves(ideally fresh)
2 tbsp fish sauce
1 tsp brown sugar
½ small pack Thai basil
basilor coriander, plus extra to serve
1 red chili, sliced diagonally
thumb-sized piece ginger, cut into matchsticks

Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800 ml coconut milk.
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
Add the cod cut into chunks, and kaffir lime leaves, and simmer medium to low for 7-10 mins or until the fish is cooked through.
Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
Bring to the boil, take off the heat and add ½ small pack Thai basil.
This makes enough for about 4 people. Increase sauce ingredients for more
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton