伊洛艾爾法克斯 2012-8-15 22:26
thai fish curry
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2 tbsp sunflower or groundnut oili X8A3d,~9N{_+E
400ml tin of coconut milk$bKS5T
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200ml fish stock or water
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2 tbsp Thai fish sauce (nam pla)7Gqy&ZZ
2 tsp sugar p2FOy
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125g French beans+`{:N o ewM%^+A]
100g spring onions s(^0k,IH `/a~%|
500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned+A G _(W$T
300g fresh crabmeat - a mix of white and brown, or all white if you prefer
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A handful of coriander, Thai basil or ordinary basil leaves, roughly torn9Kkf.t I)K!Kq MN
For the curry paste S#?
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2-6 small green chillies, according to heat, deseeded if you like
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3-4 small shallots or 1 small onion, chopped
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100g fresh ginger, chopped o8_ [ V1Ki+pw
4 garlic cloves, peeled
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2 tbsp galangal paste (optional)
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3 lemongrass stalks, tough outer layers removed, finely sliced
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2 tsp ground coriander
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2 tsp ground cumin0Dsx.FHD9b$h
Juice and grated zest of 1 lime
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4 kaffir lime leaves, chopped (optional)
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1 tsp Thai shrimp paste;? ID
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1 tsp sea salt
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METHOD+jb5v1e V9B Pf ^A#p
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How to make Thai fish curry"k H5w9y)Kd5d
1. Put all the curry paste ingredients into a food processor or blender and whiz to a fairly smooth paste, adding a tablespoon of water to help it along if necessary.:}w$yA ` f3bt#h7WV
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2. Heat the oil in a heavy-based saucepan, then scrape in the curry paste. Fry over a low-medium heat for 3-4 minutes, stirring often, without letting it colour. Add the coconut milk, stock or water, fish sauce and sugar. Bring to a gentle simmer and cook, uncovered, for 20-25 minutes.
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3. Meanwhile, cut the French beans into 2-3cm lengths and slice the spring onions on the diagonal. Add these to the curry sauce and cook for 5 minutes.
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4. Cut the fish fillets into large bite-sized pieces. Add these to the pan, cover with a lid and simmer gently for 2-3 minutes, until the fish is just cooked. Stir in the crabmeat and heat through gently for another minute.
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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.