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imported_admin
26-09-2006, 06:25 PM
A superbly simple version of the classic Thai curry. Be generous with the fresh herbs, their flavour and colour make the dish. (Serves 4-6)

1 kg snapper fillets, boned
1 tablespoon green curry paste
1 tablespoon peanut oil
2 stalks lemon grass
3 cups coconut milk
bunch of coriander, chopped
1 cup basil leaves
2 tablespoons Thai fish sauce

* Cut fish into 2cm cubed chunks, set aside in refrigerator.
* In a large frying pan fry 1 tablespoon commercially prepared green curry paste in peanut oil for a few minutes, until fragrant.
* Add the tender part of 2 stalks of lemon grass cut into finger sized lengths.
* Pour in 3 cups coconut milk and boil until thickened, 10-15 minutes.
* Reduce to simmer and mix in half the herbs.
* Gently place fish into sauce and poach until just done.
* Stir in remaining herbs and fish sauce.

Serve immediately with plenty of steamed jasmine rice. Steamed vegetables such as sweet potato and green beans are delicious in curry also.