Thai Green Curry with Fish Recipe
by Alex Brad
The exact fish species is not important here, but it must be a firm fish for the recipe.
You can use: tautog, red drum, tilefish or snapper, drum, or cobia, or chunks of northern pike.
In the Pacific, halibut, California seabass or sheepshead, and albacore are all good choices. And sharks — so long as you catch them yourself — are a good option anywhere.
Serve this recipe with steamed rice.
Serves 4-6.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
•2 tablespoons peanut oil, lard, or vegetable oil• 1-inch piece of fresh ginger, peeled and minced
•2 tablespoons minced fresh lemongrass (optional)
•1 tablespoon minced galangal root (optional)
•1 cup sliced onion
•3-4 tablespoons green curry paste
•1 red bell pepper, cut into large dice
•12-ounce can of coconut milk
•1 pound skinless fish, cut into chunks
•1/4 cup fresh basil or cilantro, roughly chopped or torn
•Fish sauce, sugar, and Tabasco jalapeno hot sauce to taste
Directions:
1. In a wok or a large sauté pan, heat the peanut oil over high heat until it shimmers, then add the ginger, lemongrass, galangal, and onion. Stir-fry for 1 minute. Mix in the curry paste, turn the heat down to medium-high, and cook, stirring often, for about 5 minutes.2. Add the coconut milk and red pepper and bring to a gentle simmer. Add fish sauce, Tabasco, and sugar to taste. Simmer for 5 minutes. Mix in the fish and simmer for another 5 minutes. Right before serving, add the fresh herbs. Serve hot with rice.
Thank you and Bon Appetite. Alex
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