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
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400ml tin of coconut milk7c? t'X
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200ml fish stock or water
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2 tbsp Thai fish sauce (nam pla)i3y!H8{9M
2 tsp sugarxb#oIC,g
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125g French beans!Dh#S\)mL'E ``
100g spring onions3dS#h,C$Ltd
500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
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300g fresh crabmeat - a mix of white and brown, or all white if you prefer
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A handful of coriander, Thai basil or ordinary basil leaves, roughly torn
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For the curry paste4zD%g2YF"_
2-6 small green chillies, according to heat, deseeded if you like
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3-4 small shallots or 1 small onion, chopped1B _"U)d*X
100g fresh ginger, chopped)N5c,DP Ib0y?
4 garlic cloves, peeled `Tc ]&m'l
2 tbsp galangal paste (optional)
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3 lemongrass stalks, tough outer layers removed, finely sliced
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2 tsp ground corianderN$h tt5k`%bC
2 tsp ground cuminOp#W?.iK8] ] r
Juice and grated zest of 1 lime
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4 kaffir lime leaves, chopped (optional)k&PB ST6S0H
1 tsp Thai shrimp paste
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1 tsp sea salt-N-tt-rCs5B4q4q+?s
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.o ~] Gwcr[z
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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.GB0QXw4@&i Y
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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.