Thai Green or Red Curry
Recommended with Monk Fillet, Cod, Scallops, Prawns or Salmon
2 tbsp Groundnut Oil
Bunch Spring Onions
1” Ginger Root
3 Cloves of Garlic finely chopped
2 small green (or red) Chillis
2 tbsp Fish Sauce
400 ml Coconut Milk
72 grams Thai Green (or Red) Curry Paste
Juice of 1 Fresh Lime
2 tbsp chopped Fresh Coriander Cream to taste
Options
Green Beans – cut into 1” pieces
1 Red Pepper chopped
Baby Sweetcorn Mushrooms
METHOD
1/ Heat oil gently, fry onion, ginger, garlic, chilli (and red pepper if used)
2/ Add Coconut Milk, Fish Sauce, Curry paste (and any other vegetables of your choice)
3/ Stir well, bring to boil then turn down to a simmer.
Simmer for 35 mins
4/ Before serving add Lime Juice, Cream and Coriander
NOTES
Cook the fish in tinfoil in the oven either with some butter or splash of water to keep fish moist. Make Thai Curry Sauce then pour over the fish or seafood of your choice.
Really looking forward to trying out this delicious, mouthwatering recipe this week.
CA Taylor.
Hey,
Thank you for this amazing article I really like your way of defining the recipe and I never made fish like that before surely going to try it in this coming weekend because i have invited some guests in my home so it will be better Idea to serve them,
Can you please tell me that is it possible to use this persian saffron or Not ? because I have this
Your article made me think before using it with this recipe, I hope you can reply me quickly
Please also mention quantity of using so i will follow you if possible of using it,
Thanks