1 tbspcoconut oil (see note)15 gm (3cm piece)galangal, finely grated on a mandolin1 tsp eachground coriander, ground cumin and ground chilli600 mlcoconut milk5kaffir lime leaves, coarsely torn1lemongrass stalk (white part only), thinly sliced400 gm (about ½)butternut pumpkin, cut into 5cm pieces600 gmskinless barramundi fillet, cut into 10cm pieces120 gmsnake beans, cut into 7cm lengths1 tbspfish sauce, or to taste1 tbspsoft light palm sugar, or to tasteTo serve:Thai basil sprigs, coriander sprigs, thinly sliced red shallots and Thai chillies, and lime wedges and steamed jasmine rice
Heat coconut oil in a wok over medium-high heat, add galangal and ground spices and stir-fry until fragrant (20-30 seconds). Add coconut milk, lime leaves and lemongrass and bring to the simmer. Season to taste, add pumpkin and cook for 3-4 minutes. Add barramundi and snake beans and cook until fish is cooked through and pumpkin is tender (8-10 minutes). Transfer vegetables and fish with a slotted spoon or spider to serving bowls. Season cooking liquid with fish sauce and palm sugar to taste and spoon over fish.
Combine shallot, chilli and herbs in a bowl, scatter over fish and serve with lime wedges and steamed rice.
Note Coconut oil is available from select
delicatessens and supermarkets.