Ingredients

For the curry paste:

• 15 red chilies
• 4 shallots, chopped
• 4 garlic cloves, chopped
• 1 thumb-sized piece of ginger, chopped
• 1 stalk lemongrass, thinly sliced (white part only)
• 1 tbsp coriander seeds, toasted and ground
• 1 tsp cumin seeds, toasted and ground
• 1 tsp black peppercorns, ground
• 1 tsp salt

For the Thai red curry with seabass:

• 2 tbsp vegetable oil
• 3 tbsp Thai red curry paste
• 1 can (400ml) coconut milk
• 1 cup fish or chicken stock
• 2 lime leaves
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 500g seabass fillet, cut into half pieces
• Salt and pepper, to taste
• Fresh coriander for garnish

Tools

• MultiPro Go

Method

For the curry paste:

1. Half the red chillies and remove the stems.
2. In a Kenwood food processor, add the chilies, shallots, garlic, ginger, lemongrass, coriander seeds, cumin seeds, black peppercorns, and salt.
3. Process the ingredients into a smooth paste, scraping down the sides of the bowl as needed. You may need to add a little water to get the mixture to blend smoothly.

For the Thai red curry with seabass:

1. In a large pot or wok, heat the vegetable oil over medium-high heat.
2. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
3. Add the coconut milk, fish or chicken stock, lime leaves, and sugar. Stir well to combine.
4. Add the sliced red bell pepper and onion, and bring the curry to a simmer. Cook for 5-7 minutes or until the vegetables are tender.
5. Add the seabass pieces to the curry and gently stir to combine. Cook for another 5-7 minutes or until the fish is cooked through and tender.
6. Taste the curry and adjust the seasoning with salt and pepper, as needed.
7. Serve the Thai red curry with seabass with steamed rice, and garnish with fresh coriander leaves.