GREEN CURRIED FISH
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.
Provided by JustJanS
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
- Add the green curry paste, and fry for another 2 minutes.
- Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
- 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).
- Also add about half the fresh coriander.
- 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.
- Stir through the fresh herbs gently.
- Serve in deep bowls over steamed rice, scattered with the fresh spring onions.
Nutrition Facts : Calories 290.4, Fat 28.6, SaturatedFat 20.1, Sodium 374, Carbohydrate 9.5, Fiber 1.4, Sugar 2.7, Protein 3.6
THAI GREEN CURRY WITH SEAFOOD
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Provided by Jeanne Thiel Kelley
Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
- Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
- Divide rice among four shallow bowls. Ladle curry over rice and serve.
GREEN CURRY FISH WITH THAI EGGPLANTS
Gkaeng Kiew Wahn Moo An authentic Thai recipe from a Thai cooking instructer, Kasma Loha-unicht Clark. www.thaifoodandtravel.com
Provided by Mrs. Grosh
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Do not shake the can of coconut milk before opening, so the cream remains on the top. Spoon about 1/2 to 2/3 cup of this thick cream into a medium-size sauce pan and heat over medium to high heat. Reduce until the cream is smooth and bubbly and the oil begins to separate. Add the curry past and fry in the cream until the aromas are released - about 3-5 minutes. Then add the remaining milk.
- Bring to a boikl and add the fish. Bring back up to a boil, reduce heat and simmer about 5 minutes before adding the eggplants. Simmer a few minutes more, then add the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed with some brands of curry pastes which are already salted). Add palm sugar to balance and enhance the spice and herb flavors. Continue to simmer until the eggplants and peas are tender. Stir in the basil and chillies (if desired) and cook another 1-2 minutes.
- Serve over hot fluffy steamed rice.
Nutrition Facts : Calories 155.9, Fat 14.6, SaturatedFat 12.8, Sodium 10.9, Carbohydrate 6.6, Fiber 2.2, Sugar 2, Protein 2.6
THAI GREEN CURRY
Forget buying a jar of ready-made sauce and make an aromatic Thai green curry from scratch. This recipe makes more curry paste than needed, but you can freeze the rest for next time
Provided by Jeremy Pang
Categories Dinner
Time 45m
Number Of Ingredients 23
Steps:
- To make the curry paste, gradually combine all the ingredients, except the shrimp paste, using a pestle and mortar. Add the ingredients one at a time and pound vigorously after each to form a rough paste. Add the shrimp paste and continue to pound together until you have a smooth paste. The paste is ready when you can no longer identify any of the ingredients. Will keep in an airtight container in the fridge for 3-5 days or in the freezer for up to three months.
- To make the curry, heat the oil in a saucepan over a low heat. Add the green curry paste and stir until fragrant - you won't need all the paste. Increase the heat to medium and add in the chicken pieces, coating with the paste. When the chicken has browned, spoon in half the coconut milk, avoiding adding any of the water at the bottom of the tin - this will split the curry. Stir continuously for 10 mins or until the chicken is fully cooked and the sauce is simmering.
- Pour in the remaining coconut milk, discarding the water, and turn the heat up to bring to the boil, then return the heat to medium. Add the Thai and pea aubergines with the baby corn and sugar snap peas and simmer, stirring occasionally, for about 10 mins or until the flavours combine, the sauce thickens slightly and vegetables are tender.
- Gradually add the fish sauce and palm sugar, stirring and tasting after each addition until you are happy. Add the lime leaves and most of the Thai basil, then cook for a further 5 mins to let their flavours infuse. To serve, pour the curry into individual serving dishes and scatter over the sliced chilli and the remaining Thai basil leaves.
Nutrition Facts : Calories 590 calories, Fat 46 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 4.1 milligram of sodium
AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
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