If you put the maximum amount of green chillies in this recipe that I've suggested, you will create a curry of such heat and intensity that you could be sitting in Bangkok.
If you like your curries a little milder, use only two chillies.
Either way, I hope you'll agree that this is probably the best recipe for green fish curry you have ever tasted. It is fragrant and blindingly hot but also sweet and delicious with the background flavour of coconut.
1. Heat the oil in a large pan, add the green curry paste and fry for 5-6 minutes, until the ingredients begin to separate from the oil and it starts to smell aromatic. To make the curry paste see p. 215 in the Stein book. If using bought paste, use about 40g for Emily - and it''s still too much. Or double for Mathias.
2. Add the coconut milk, water, fish sauce, sugar, lime leaves or zest, lime juice, potatoes and the aubergines, if using.
3. Simmer for about 10 minutes, until the potatoes and aubergines are tender. Note that I found the potatoes were still a bit solid after 10 minutes. It''s best to simmer until the potatoes are done and THEN go on to the Prawns and Monkfish.
4. Meanwhile, shell the prawns and de-vein them. Cut each one in half lengthways.
5. Add the prawns to the pan with the monkfish, bamboo shoots and the mangetout, if using. Simmer for another 2 minutes. Do not simmer for longer that 2 minutes, so you need to make sure ythat the potatoes are done before this stage.
6. Stir in the shredded basil and serve sprinkled with the sliced green chilli.
--- Original Ingredients ---
3 tablespoons sunflower oil
1 quantity of Green Curry Paste (see p.215)
400 ml (14 fl oz) can of coconut milk
175 ml (6 fl oz) water
2 tablespoons Thai fish sauce (nam pla)
2 teaspoons palm sugar or muscovado sugar
4 kaffir lime leavesor I pared strip of lime zest, cut into very fine shreds
Juice of I lime
100 g (4 oz) very small new potatoes, cut in half if large
50 g (2 oz) baby aubergines or mangetout, quartered
12 raw, unshelled, headless prawns
350 g(12 oz) monkfish fillete, cut across into slices I cm CA in) thick
50 g (2 oz) canned bamboo shoots
2 tablespoons finely shredded fresh basil
1 green finger chilli, thinly sliced across into rings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (84g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 9 | ||
Calories from Fat: 1 (11%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 86.4mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.