See Also: Thai Green Curry of Prawn and Fish(recipes)
Green prawn curry(recipes)
Thai Green Curry(recipes)
Nigel Slater' s Thai green curry(recipes)
Green coconut fish curry(recipes)
Thai Fish Cakes with Green Beans(recipes)
Prawn curry with raita(recipes)
Spicy Prawn and Cucumber Curry(recipes)
Green Thai kebabs and pad Thai noodles(recipes)
Orla' s bamboo Thai prawn satay with griddled limes(recipes)

Thai Green Curry of Prawn and Fish (recipes)






Serves 6-8



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



100ml/3½fl oz peanut oil or vegetable oil (optional)250ml/9fl oz coconut cream250ml/9fl oz coconut milk2 tbsp palm sugar6 tbsp fish sauce6 baby aubergines (cut into quarters)170g/6oz bamboo shoots (fresh or canned)4 green beans (topped and tailed)4 yard-long beans (topped and tailed)2 celery stalks4 kaffir lime leaves2 taro stems12 Thai basil leaves310g/11oz white flesh fish (variety optional) cut into cubes12 king prawns (peeled and de-veined)4 tbsp crushed peanuts, to garnish16 sprigs of coriander, to garnishFor the curry paste:3 cloves garlic3 small chillies3 large green chillies, split and de-seeded2 tbsp galangal, chopped and pounded3 coriander roots, chopped and pounded1 whole kaffir or 2 tbsp grated zest1 stalk lemongrass, chopped and pounded8 eschalots12 chilli leaves (to enhance colour)½ tsp coriander½ tsp cumin powder½ tsp white pepper1 tsp shrimp paste, roasted in foil until dried



Method



Make the curry paste:1. Use a mortar and pestle to pound all fresh ingredients, including the spices, together then place in a food processor and blend until smooth.Cook the curry paste:2. Place coconut and peanut oil into a heavy-based frying pan and bring to the boil.3. Split the cream (separate the fat from the coconut cream, using existing oil to assist).4. Add the curry paste and fry for a further 12 minutes. Add crushed kaffir lime leaves and fry until fragrant, ensure the ingredients are cooked enough to prevent raw taste.5. Stir constantly to prevent ingredients sticking to the pan.6. Add all the coconut milk, palm sugar and fish sauce, then bring to the boil and allow to simmer for 7-10 minutes.7. Add aubergine, bamboo shoots, green beans, yard-long beans, celery, taro stems, basil, fish and prawns.To serve:8. Place curry into a deep bowl. Sprinkle crushed peanuts and coriander leaves and garnish. Serve with steamed jasmine rice on the side.