50g/2oz butter
1 onion, finely chopped
1 garlic clove, crushed
2 sticks lemongrass, sliced finely
2 tbsp plain flour or sauce flour
250ml/8fl oz fish stock
250ml/8fl oz coconut milk
1 red chilli, finely chopped
4 kaffir lime leaves
2 tsp nam pla
juice of 1 lime
Melt the butter and gently fry the onion, garlic and lemongrass for 2-3 minutes.
Stir in the sauce flour, or plain flour, and cook for 1-2 minutes.
Add the fish stock, coconut milk, chilli, kaffir lime leaves, nam pla and lime juice.
Bring to the boil, stirring constantly, then simmer very gently for 20 minutes.
Strain and serve.
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