Method
1. Add galangal, fresh turmeric, garlic clove, lemongrass stalk, shallot, shrimp paste, fresh chili and extra virgin olive oil to the TM5 bowl
2. Blend with MC on - 10 sec, speed 6
3. Saute 8 min/speed 1/MC off
4. Blend with MC on - 30 sec, speed 8
5. Scrape down sides of TM5 bowl
6. Add coconut cream, chicken stock, fish sauce, coconut sugar and kaffir lime leaves to the TM5 bowl
7. Cook - 8 min, 100°C, speed 1
8. Then add whitefish filet to the TM5 bowl
9. Cook - 2 min, 100°C, reverse speed 1
10. Keep the curry hot and allow the fish to finish cooking in the hot sauce
11. Serve with steamed rice and all the garnishes to taste