Thai Green Curry with Fish
The exact species of fish is not important here, but it must be a firm fish. If you are in the East, seek out tautog, red drum or tilefish. If you are in the South, look for snapper, drum or cobia. In the Midwest, use chunks of northern pike. In the Pacific, halibut, California seabass or sheepshead and albacore are all good choices. This curry comes together pretty quickly, so have everything cut and ready before you start. For the paste, if you have a good green curry recipe, go ahead and use it, but I just use Mae Ploy green curry paste. Most of the other ingredients are available in supermarkets, and if you can't find them, you can skip them.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 people
- 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
In a wok or a large saute 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.
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 another 5 minutes. Right before serving, add the fresh herbs. Serve hot with rice.