伊洛艾爾法克斯 2012-8-15 22:26
thai fish curry
INGREDIENTS9U${0l1N9I~
2 tbsp sunflower or groundnut oilk,R KI8m
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400ml tin of coconut milkww2k [
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200ml fish stock or water,wvu x `4]@#\8['w.Y+A
2 tbsp Thai fish sauce (nam pla)
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2 tsp sugar
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125g French beans
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100g spring onions
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500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
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300g fresh crabmeat - a mix of white and brown, or all white if you prefer
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A handful of coriander, Thai basil or ordinary basil leaves, roughly tornT HMl1X Y `'e2K
For the curry paste
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2-6 small green chillies, according to heat, deseeded if you liked)h"iqZ]7sN e"E
3-4 small shallots or 1 small onion, choppedK#Q.FCe4V$E(D
100g fresh ginger, chopped
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4 garlic cloves, peeled _O G%ge0n@V0l
2 tbsp galangal paste (optional)Bn!o&n7es_"x5k
3 lemongrass stalks, tough outer layers removed, finely sliced [/\;d(f
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2 tsp ground corianderq f8x8b
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2 tsp ground cumin _qU(t.w
Juice and grated zest of 1 lime!q9P(ny/E8jU
4 kaffir lime leaves, chopped (optional)
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1 tsp Thai shrimp paste
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1 tsp sea saltC'l+F'^z QzI
METHOD
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How to make Thai fish curry o c0}!eI'u
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.G\ M&\ E C
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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.s*lc3y&v D/p/a6Y
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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.