I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a heavy based pan, over a medium heat, saute the onion and garlic for about 10 mintues, until softened
Remove the coriander leaves from the stalk, and reserve for later. Finely chop the stalks and add to the onion, along with the lemongrass, chilli, ginger, ground coriander and anchovy. Cook for another 2 minutes until fragrant.
Add the coconut milk, stock, curry leaves, salt and pepper, bring to the boil and simmer for 20 minutes
At the end of cooking, add in meat and fish if you desire, and cook through.
Stir in lime juice, coriander and season to taste.