Thai Green Curry - Fish

⇐ Recipes from cookery books

Ingredients

2 tins coconut milk - separate the thick cream on the bottom of can from the milk

150g firm white fish - I used Dorade which was particularly good

2 tbsp fish sauce

6-10 baby corn - i use tinned

3 kaffir lime leaves

2 long red chillies, sliced diagonally

handful thai basil leaves

for the chilli paste

3 tbsp green birds eye chillies (scuds)

large pinch salt

1 tbsp chopped galangal

2 tbsp chopped lemongrass

1 tbsp chopped kaffir lime zest

1 tbsp chopped coriander root

1 tsp chopped red turmeric - I use turmeric powder and fresh stains everything in the kitchen yellow

3 tbsp chopped shallot

2 tbsp chopped garlic

1 tsp shrimp paste - ugh - I leave out cos it makes me retch

10 white peppercorns

½ tsp coriander seeds

¼ tsp cumin seeds, roasted and ground

Method

1. Make the chilli paste by grinding the ingredients in a food processor. Add a little water to help things along if necessary. Do not over work.
2. Crack the coconut cream in the pan. I.e. heat slowly till oil starts to separate.
3. Add 2 tbsp of there chilli paste, and fry over medium to high heat, stirring to stop it sticking. Cook until fragrant
4. Season with fish sauce and add the coconut milk
5. Bring to the boil and add the fish, reduce heat to a simmer and add corn.
6. When fish is cooked, garnish with lime leaves, chillies and basil

Thai Food David Thompson