View source for Thai Green Curry - Fish

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

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==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==
#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.
#Crack the coconut cream in the pan. I.e. heat slowly till oil starts to separate.
#Add 2 tbsp of there chilli paste, and fry over medium to high heat, stirring to stop it sticking. Cook until fragrant
#Season with fish sauce and add the coconut milk
#Bring to the boil and add the fish, reduce heat to a simmer and add corn.
#When fish is cooked, garnish with lime leaves, chillies and basil
#

<small>''Thai Food'' David Thompson</small>