伊洛艾爾法克斯 2012-8-15 22:26
thai fish curry
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2 tbsp sunflower or groundnut oilyAv'd`k K
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)6O)y;T0Z*e"dW3IF
2 tsp sugar*wp~D9Q r&_jf
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, skinnede/|]9E \"L*~
300g fresh crabmeat - a mix of white and brown, or all white if you prefer7V'J V"}{
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A handful of coriander, Thai basil or ordinary basil leaves, roughly torn$M l?$x}r n
For the curry paste
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2-6 small green chillies, according to heat, deseeded if you likeF)T+c#g? {a$|.TLc%F
3-4 small shallots or 1 small onion, chopped
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100g fresh ginger, chopped
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4 garlic cloves, peeled
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2 tbsp galangal paste (optional)
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3 lemongrass stalks, tough outer layers removed, finely sliced;Neuk P*c2x%Y
2 tsp ground coriander%\{(V.N#afU _*c]4m!A+a
2 tsp ground cuminT S1iH&}:?
Juice and grated zest of 1 lime,I|8K?
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4 kaffir lime leaves, chopped (optional)
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1 tsp Thai shrimp paste.Q g E P9k_8R/m
1 tsp sea salt
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METHOD0[|Cc3XUP Kp m?$B
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How to make Thai fish curry+k
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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.5cr9Z_ N
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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.8f$y2l.M+ED/{&] r
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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.