James Martin served up a tasty Thai penang curry with sea bass, coconut, galangal and kaffir lime on James Martin’s Saturday Morning.
The ingredients are: 2 x 200g seabass loins and 15ml olive oil.
For the paste: 2 red chillis, 2 sticks lemongrass, 1 shallot peeled and diced, 2 cloves garlic peeled, 1 x 5 cm galangal, 2 kaffir lime leaves, ½ tsp ground coriander and ½ tsp ground cumin.
For the sauce: 400ml coconut milk, 100g paste (as above), 2 tbs palm sugar, 2 tsp soy sauce, 15ml fish sauce, 2 kaffir lime leaves, 1 red chilli, diced, 50g fresh grated coconut and 2 limes juice only.
To garnish: Thai basil leaves and Extra grated coconut.
See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.