Thai Fish Broth


PREP TIME 10 minutes
COOK TIME 20 minutes


For the red curry paste;
3 red chillies, sliced
2cm knob ginger
1 shallot
4 garlic cloves
15g palm sugar
3 lime leaves, vine removed

For the curry;
1 tbsp Pukara olive oil
200ml coconut water
2 tbsp fish sauce
400g tomato passata
400g seafood marinara

To serve;
Juice of 1 lime
1 lime leaf


Step 1
To make the curry paste, place all ingredients into a pestle and mortar, grind down until it forms a chunky paste.

Step 2
Add olive oil to a pot over medium heat, stir in chilli paste and sauté for 3 to 4 minutes or until aromatic. Add coconut water and fish sauce, reduce for 5 minutes before adding passata, then reduce for a further 5 minutes. Stir through seafood marinara and cook for approximately 5 minutes.

To serve, place into a bowl and top with a drizzle of lime juice and lime leaves.