my secret thai roughly diced fish paste.

i love a coconut thai curry but i love leaving the milk! out sort of like malay cooking much more dry a curry hence less coconut milk i love it this way well heres a thai fish dish with no coconut milk at all its very spicy easy to make sorta but very easy to cook so a bit of karma

2 large cloves garlic a bit of ginger thats about as big as a biggish clove of garlic

2 small birds eye chillis seeds half removed 1 big red chilli finley diced 3 big kafirr leaves (thanks janice from her garden) a tight handful of coriander leaves and roots if you like and very very finely chopped lemongrass 2 tspns

finely chop these all together to the rough thai paste pictured

in between a blender and a morter/pestle try it its a fantastic texture that goes with the fish so well

add some peanut oil (1 tablespoon) water (2 tablespoons) fish sauce (1 teaspoon or to taste) well everything in fact also add a sprinkle of ground white pepper and 1 tspn of really good sweet chilli sauce

spoon over you fave fish i like flathead tails cover with foil bake 180c for 20 minutes or so check check check

make this dish your own

also makes your bench a mess but its worth it!