Cambodian fish curry

Cambodian fish curry

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  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Kaffir lime leaves add aromatic Asian flavour, essential to this fish curry.

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Low kilojoule, Easy dinner recipes


  • 1 tablespoons coconut oil
  • 400ml can coconut milk
  • 800g firm white fish fillets, cut into 7cm pieces
  • 175g baby green beans, trimmed
  • 1 lime, rind finely grated, juiced
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve (optional)


  • 3 (about 100g) French shallots, peeled, coarsely chopped
  • 2 lemongrass stems, white part only, finely chopped
  • 5cm piece fresh ginger, peeled, chopped
  • 4 garlic cloves, chopped
  • 4 large kaffir lime leaves, finely chopped
  • 1 long fresh red chilli, chopped
  • 15g palm sugar, chopped
  • 10g roasted belacan shrimp paste
  • 3 teaspoons fish sauce
  • 2 teaspoons ground turmeric
  • 1-2 teaspoons water


  • Food processor


  • Step 1
    For the paste, place all the paste ingredients in a food processor and process until finely chopped and well combined, adding water if necessary. Transfer to a bowl.
  • Step 2
    Heat oil in a wok or saucepan over medium-low heat. Add paste. Cook, stirring, for 4 minutes or until aromatic. Add coconut milk. Simmer for 2 minutes. Add fish. Reduce heat to low. Cook, covered, stirring once, for 5 minutes. Add beans. Cook, covered, for 3-4 minutes or until beans are tender crisp and fish is just cooked through.
  • Step 3
    Stir in lime juice. Sprinkle with rind and coriander. Serve with rice, if using.


  • 1720 kj


  • 23g

    Fat Total

  • 19g

    Saturated Fat

  • 3g


  • 40g


  • 9g

    Carbs (total)

All nutrition values are per serve


Make the paste up to 2 days in advance and store in a bowl covered with plastic wrap in the fridge.

  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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