伊洛艾爾法克斯 2012-8-15 22:26
thai fish curry
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2 tbsp sunflower or groundnut oilC;y@`` bv#AR
400ml tin of coconut milk
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200ml fish stock or water
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2 tbsp Thai fish sauce (nam pla);B;VmD"uS*V0e#J
2 tsp sugar
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125g French beansU2DH-a8S8n-NH-h
100g spring onionsn-KIlf
500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned2B[ m6]3Dtl)K-[
300g fresh crabmeat - a mix of white and brown, or all white if you prefer ` v e+yG4\
A handful of coriander, Thai basil or ordinary basil leaves, roughly tornH%v6p(Vd
For the curry pasteSR/D[ w:W"Rq
2-6 small green chillies, according to heat, deseeded if you like
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3-4 small shallots or 1 small onion, chopped
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100g fresh ginger, chopped6GZ uIc,d#s MD
4 garlic cloves, peeled
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2 tbsp galangal paste (optional)r!eaq1].Un
3 lemongrass stalks, tough outer layers removed, finely sliced[;gOnG
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2 tsp ground coriander
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2 tsp ground cumin
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Juice and grated zest of 1 lime ` K
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4 kaffir lime leaves, chopped (optional)9s+rj
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1 tsp Thai shrimp pasteE"eKl {8q&__}*b;c
1 tsp sea saltOLg)K K
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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./tfM*E6[$Z^%S'?
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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.
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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.
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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.