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$y"Z:w"R-o h;Q
200ml fish stock or water
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2 tbsp Thai fish sauce (nam pla)
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2 tsp sugar
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125g French beans A_XLX'wH2Fl
100g spring onions]N,Wa vq'~
500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
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300g fresh crabmeat - a mix of white and brown, or all white if you prefer
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A handful of coriander, Thai basil or ordinary basil leaves, roughly torn
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For the curry paste
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2-6 small green chillies, according to heat, deseeded if you likezc2dd[*@ g
3-4 small shallots or 1 small onion, chopped*] Q/d OA~2]:w
100g fresh ginger, chopped
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4 garlic cloves, peeled2L$Sp.X3@Q#I9[A
2 tbsp galangal paste (optional) O;bi(}7?
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3 lemongrass stalks, tough outer layers removed, finely sliced*L%V!m2~ B r(W k E
2 tsp ground coriander
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2 tsp ground cumin$W l4TN_
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
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1 tsp sea salt E1L,M3n{2d3c
METHOD
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How to make Thai fish curryx a*_*D6jy'g@
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.
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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. k.b FS
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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.d8_b p&` i/@a,P
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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.~:VE d-t+q0L SMw
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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.