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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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We ate this green curry last night. I'm putting this on here, so's Tomoko who's living with us can have a copy of the recipe. Ingredients:
2 tablespoons oil |
1 large onion, sliced into wedges |
1 clove garlic |
2 teaspoons grated fresh ginger |
1 (50 g) packet green curry paste |
1 (400 ml) can coconut milk (i use light) |
1 cup water |
1 tablespoon lime juice |
1 tablespoon fish sauce |
600 g fish, a white firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks (we used trevally) |
1 green chili, sliced |
400 g assorted green vegetables (we used capsicum, snow peas, bok choy, green beans. you could also use zucchini, asparagus, brocolli) |
3 spring onions, finely sliced |
1/2 cup chopped fresh coriander (cilantro) |
1/2 cup basil leaves (packed) |
Directions:
1. Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
2. Add the green curry paste, and fry for another 2 minutes.
3. Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
4. Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
5. Also add about half the fresh coriander.
6. Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
7. Stir through the fresh herbs gently.
8. Serve in deep bowls over steamed rice, scattered with the fresh spring onions.
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