Servings: 5

1kg white fish 1kg white fish
 
Kroeung Paste Kroeung Paste
50g lemongrass 50g lemongrass
80g galangal 80g galangal
2 tsp turmeric 2 tsp turmeric
6 cloves garlic 6 cloves garlic
100g french shallots 100g french shallots
8 dried red chillis 8 dried red chillis
10 kaffir lime leaves 10 kaffir lime leaves
vegetable oil as needed to form paste vegetable oil as needed to form paste
 
3 tbsp fish sauce 3 tbsp fish sauce
40g palm sugar 40g palm sugar
225ml thick coconut milk 225ml thick coconut milk
1 tsp salt 1 tsp salt
100g kale leaves, finely sliced, blanched and strained 100g kale leaves, finely sliced, blanched and strained
1 cup chicken stock 1 cup chicken stock

Add all kroueng paste ingredients into mortar and pestle and smash to form a paste.
1 tsp vegetable oil to dutch oven on medium-high heat.
Fry the paste for 30 seconds.
Add cocount cream and chicken stock. Stir together and bring to the boil and then lower heat to a simmer.
Add the palm sugar and stir to incorporate and cook for 1 min.
Add the fish sauce and salt. Stir to incorporate and cook for 2 mins.
Add the fish and simmer for 5 minutes or until fish is translucent.
Add the kale leaves and simmer until fish and kale is cooked through.

Paste can be kept for 1 month in the fridge.  Paste can be kept for 1 month in the fridge.