• 1 Tbsp coconut oil
• 4 stalks lemongrass, outer leaves removed and tops discarded and roughly chop the pale part of the lemongrass that’s left
• 2 cm piece of ginger, washed
• 5 cloves of medium sized garlic
• 1 onion sliced and chopped
• 1 teaspoon ground turmeric
• a pinch of himalayan or celtic sea salt (a little as the fish sauce is salty to taste)
• 400g coconut milk
• approx. 750 g fish cut up into bite sized chunks
• 1 cup of seasonal greens e.g. green beans or broccoli or english spinach
• 1 fresh chilly, seeded and finely chopped (optional)
• 1 to 2 tsp fish sauce or to taste (depends on quality of fish sauce, start with less and add more as requied)
• bunch of roughly chopped coriander to garnish
• Squeeze of lemon and chilli (optional)

Directions:

1. Place a tablespoon of coconut oil in a heavy based pot, turn heat onto medium and melt the oil.
2. Add in the onion and sauté until softened and lightly browned.
3. Add the lemongrass, ginger and garlic into a food processor and blend finely.
4. Place the blended mix into the saucepan with the onion and gently sauté to release flavours for two to three minutes.
5. Add the turmeric and salt, heat for a minute and stir.
6. Add the coconut milk, fish, fish sauce and greens together and bring to a simmer (if more moisture is needed, add a small amount of filtered water)
7. Let cook until the fish is cooked through, approximately 10 minutes.
8. Taste and add more fish sauce if needed.
9. Serve into bowls and garnish with freshly chopped coriander, chilli (if using) and a squeeze of lemon
10. Enjoy with a simple cauliflower rice.