伊洛艾爾法克斯 2012-8-15 22:26
thai fish curry
INGREDIENTS
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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 water5q Zf
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2 tbsp Thai fish sauce (nam pla)
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2 tsp sugar m,~!p#ba,G
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125g French beansl'H5V"d6ui H
100g spring onions
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500g firm fish fillets, such as pollack, gurnard or grey mullet, skinnedj._'J5Yw^
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300g fresh crabmeat - a mix of white and brown, or all white if you preferuy {P.SG-{o t9M3{
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A handful of coriander, Thai basil or ordinary basil leaves, roughly torn
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For the curry pasteh]5{9c+j2v
2-6 small green chillies, according to heat, deseeded if you like Y2JK A5aC8b
3-4 small shallots or 1 small onion, chopped
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100g fresh ginger, chopped
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4 garlic cloves, peeled
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2 tbsp galangal paste (optional)fOjH0P)_ C)p
3 lemongrass stalks, tough outer layers removed, finely slicedv%fY'fhK&|
2 tsp ground coriander9{"C3Xy*a#V
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)
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1 tsp Thai shrimp pasteJ h8Q&O+|`H y5M
1 tsp sea salt
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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.,\7b!\$G _nQ.d ^4{
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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.r.xd?:l B
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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. i7X jt
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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.,}.o]:}[I
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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.