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As promised, now I’m going to share my Thai green curry. I made it with kingfish, but it could just as easily be made with chicken or tofu (or whatever else pleases you). It was very good.

Ingredients
200ml coconut cream
2 tbs coconut oil (or veg oil)
½ cup green curry paste
several kaffir lime leaves, crushed
5 tbs fish sauce
1 tbs palm sugar, ground in m&p or grated (can use other sugar)
400ml coconut milk
300g (approx.) white fish/chicken/tofu/prawns…, cut into small pieces
1 wild green chilli, hit with the pestle
a handful of snake beans, cut at ½ cm intervals
5 apple eggplants (see picture)
5 baby corn (I did not use, but love them…)
a handful of Thai basil leaves (or coriander)

Method

  • Use a heavy-based frypan, and stir the curry continuously, to avoid burning. Over a medium-high heat, add the coconut cream and the oil. Bring to the boil.
  • Add the curry paste and kaffir lime leaves.
  • Fry for about 5-10 minutes.
  • Add the fish sauce.
  • Add the sugar and coconut milk. Continue to boil.
  • Add fish and vegetables and cook for 5 minutes, depending on size of pieces.
  • Add hot water if the curry seems too thick or too rich.
  • Use the herbs to garnish.

Enjoy with rice. This serves about 4 people. I think cashews would also go well with this dish, and extra chillies depending on who you have for dinner!

My Victoria Street bounty

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3 Responses to “Thai green curry with kingfish: it sure did please me”

  1. Hannah says:

    And here it is! I’ve often wanted to try apple eggplant, as I’m not a fan of normal eggplant (the texture doesn’t work for me) but I’ve heard these are crunchy and a bit bitter. Was that your experience? If so, I imagine they’d play off wonderfully against the creaminess and saltiness of this curry.

    (P.S. Good work on hitting your wild chili. Tame chilis tend only to need a bit of prodding. :P)

  2. Saskia says:

    Thanks Hannah! That’s exactly right – the little apple eggplants are crunchy and bitter, though still reminiscent of eggplants. Some seemed a little over mature and seedy – but others were just right. They can be difficult to find but are worth seeking out because they go so well with this dish. The bitterness is really offset by the curry. (The original recipe also uses pea eggplants, which have a similar flavour but are so cute – couldn’t find any last week though…)

    Had a good laugh about the wild chilli! All that pestle-use means that making curry pastes in general are great for taking out any frustrations aren’t they!?

  3. Those apple eggplants are so cute! I’ve never heard of them before. I just have to say that your green curry has stirrred a craving in me right now hehe! 😛

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