伊洛艾爾法克斯 2012-8-15 22:26
thai fish curry
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2 tbsp sunflower or groundnut oil
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400ml tin of coconut milk
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200ml fish stock or water'| X X2P,H}!F8e%i
2 tbsp Thai fish sauce (nam pla)
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2 tsp sugarg\]4f,S
125g French beansuL ^"I9q.k^
100g spring onions
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500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
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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 torn
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For the curry paste(D*P'_]&Eb4x d1Q
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^d8B`|y1r
4 garlic cloves, peeled&{ u.Kjt)DY/p&@
2 tbsp galangal paste (optional)
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3 lemongrass stalks, tough outer layers removed, finely sliced H B/C*e8Rx}&~
2 tsp ground coriander
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2 tsp ground cumin
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Juice and grated zest of 1 lime
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4 kaffir lime leaves, chopped (optional);@3j1TD'`O
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1 tsp Thai shrimp pastep-s2j3s} x
1 tsp sea salt+{Rm;[f5J
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METHOD
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How to make Thai fish curry
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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.M{2\ L;S6p)P
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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. F*XGsy B
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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.JlTF^P W I
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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.