Thai fish curry

Well, I certainly have no clue how authentic this fish curry turned out. Unlike to my usual routine, this time I did not do any reserach about the food, just headed over to the kitchen and started to cook. So maybe I should simply call it fish in coconut milk with thai flavours. After all it is full with delicious ingredients from the thai cuisine. Served it with jasmine rice, fresh coriander and chili. 

Ingredients:
3 red chili
2 cm ginger
3 lemongrass
1 onion
1 bunch of coriander
2 kaffir lime leaves
3 tablespoons peanut oil
2 tablespoons fish sauce
400 ml coconut milk
200 ml fish stock
1 lime
500 g white fish - in my case zander

Half and scrape out the seeds of the chillies. Cut ginger, 2 lemongrass and onion in chunks and put it into a blender. Add kaffir lime leaves - if not available add a zest of a lime- koriander and 2 tablespoons of peanut oil and puree. Heat oil and fry curry paste for 1-2 minutes, then add fish stock and coconut milk. Add lemongrass and cook for 10 minutes. Finally add diced fish and cook for an additional 2-3 minutes. Season with fish sauce, lime juice and serve with coriander, chili and rice.