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 QG[ {Cd'X*B D
400ml tin of coconut milk"G)A{1jmHm&P
200ml fish stock or water
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2 tbsp Thai fish sauce (nam pla)R2\[4g O*[
2 tsp sugar
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125g French beans+p0k:N
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100g spring onions ~v~;n~
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 torn
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For the curry pasteQ&N Wn6?A+pv f
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, chopped
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4 garlic cloves, peeled
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2 tbsp galangal paste (optional)YH+j9xY;}$e
3 lemongrass stalks, tough outer layers removed, finely sliced Q2DBA&P
2 tsp ground coriander
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2 tsp ground cumin
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Juice and grated zest of 1 lime
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4 kaffir lime leaves, chopped (optional)m {']?}B7m+l3n
1 tsp Thai shrimp paste `0ve$| {9x
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1 tsp sea salt1SYu%wIJ7h,e
METHOD V)fJ'_
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How to make Thai fish curry/A;KpL3c)HI
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.w
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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.?T-A Fl4v
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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.2G.} \j&n3t L:I(]
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5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.