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/ix&}l&U\{,}
400ml tin of coconut milk R%~ A:O'YXy$N
200ml fish stock or water
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2 tbsp Thai fish sauce (nam pla)
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2 tsp sugar
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125g French beans
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100g spring onions
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500g firm fish fillets, such as pollack, gurnard or grey mullet, skinnedHq:{5IW GRH V
300g fresh crabmeat - a mix of white and brown, or all white if you preferv
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A handful of coriander, Thai basil or ordinary basil leaves, roughly torn_0TUO~N/d
For the curry paste#?9{2v:?&} l
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2-6 small green chillies, according to heat, deseeded if you like8P-CzS%]-Z
3-4 small shallots or 1 small onion, chopped Gz_1x{#?3k
100g fresh ginger, chopped(L i&^(~4S M E H Bd s
4 garlic cloves, peeled
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2 tbsp galangal paste (optional)I P&kaL&LP7M'f.A ~
3 lemongrass stalks, tough outer layers removed, finely sliced
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2 tsp ground coriander
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2 tsp ground cumin$p8o7Z#T n7KR EGT
Juice and grated zest of 1 lime1s b8Vh9a6KMO#oq{
4 kaffir lime leaves, chopped (optional)Rb&F!cphb W
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1 tsp Thai shrimp paste
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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."n5j f8N3Wj ~.{
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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.hr k @4L"sj8^H,x
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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.yP+b$a.N"vLT
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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.