Bottled green peppercorns are available year-round but their fresh counterparts are far superior. They add bite, texture and colour to this curry. You can replace the fish with chicken if you prefer.
1/3 cup vegetable oil
4 tbsp green curry paste
2 garlic cloves, peeled and finely chopped
1 knob ginger, peeled and finely chopped
3 cups coconut milk
4 kaffir lime leaves, torn
3 tbsp fish sauce
1 tbsp palm sugar
700g white fish, skin removed, cut into 2cm pieces
2 long green chillies, sliced on an angle
8 stalks green pepper corns
3 handfuls thai or sweet basil leaves
Heat oil in a heavy-based saucepan over medium heat. Add curry paste, garlic and ginger and fry, stirring regularly, until fragrant and cooked through, approx 15 minutes.
Add coconut milk and lime leaves and bring to a simmer for 5 minutes to thicken slightly. Season with fish sauce and palm sugar. These measurements are a guide - adjust amounts to suit your palate.
Add fish, chilli and green peppercorns and simmer until fish is just cooked, approx 7 minutes.
Stir through basil leaves (reserve some for garnish) and place in a large bowl or 4 smaller bowls.
Sprinkle over reserved basil and serve with rice.