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Green Curry of Prawns and Fish

Recipe by Neil Perry from Food Source - Neil Perry

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This is a traditional and simple Thai Green Curry, using only fresh ingredients with no one flavour overwhelming the other but all coexisting harmoniously - A principal of Asian cooking which this recipe exemplifies.

Serves 4

Ingredients

100 ml peanut oil
250 ml coconut milk
250 ml coconut cream
6 tablespoons fish sauce
2 tablespoons palm sugar
12 king prawns peeled and de-veined
320 g white fish cut into cubes
12 thai basil leaves
6 apple eggplants cut into quarters
180 g bamboo shoots
4 winged beans topped and tailed
4 snake beans topped and tailed
4 kaffir lime leaves
4 tablespoons crushed peanuts
2 taro stems of celery
16 sprigs coriander

Curry Paste

3 garlic cloves
3 small chilli's
3 large green chilli's split and deseeded
2 tablespoons galangal chopped and pounded
3 coriander roots chopped and pounded
1 whole kaffir lime juiced
1 stalk lemongrass
8 eschallots
12 leaves of chilli's to enhance colour
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon white pepper
1 teaspoon shrimp paste

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Method

Place coconut and peanut oil into a heavy base fry pan and bring to the boil.
Split the cream (separate the fat from the coconut cream, using existing oil to assist).
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.
Stir constantly to prevent ingredients sticking to pan.
Add all the coconut milk, palm sugar and fish sauce, then bring to the boil and allow to simmer for 7-10 minutes.
Add apple eggplant, bamboo shoots, winged beans, snake beans, celery, taro stems, basil, fish and prawns.

Curry Paste

Use mortar and pestle to pound all fresh ingredients including spices then place in a food processor and blend until smooth.

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Recipe Rating

What do you think?

Andrew Moore 5 months ago

Awesome recipe - took time to prepare but well worth the effort. Paired the dish with 2009 Leeuwin Estate Chardonnay. Tonight substituting chicken for fish & prawns to be paired with 2005 Giaconda Chardonnay

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Humaira October 2011

Sounds like a lot of hard work. I wonder if I can use ready made green curry paste. And coconut milk. Dont get coconut cream here.

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Nic January 2010

tried this step-by-step, used coconut cream only (no milk), didn't use the taro (didn't have any!), I used whiting as the basic white fish, semi-pre-cooked frozen prawns, raw sugar instead of Palm sugar, No galagal (didn't know what it was!)..cooked it according the the receipt (as best I could).. a it turned out one of the most creative dishes in this style I've ever done! Taste sensation, really original, healthy and interesting mature palette taste.. 10/10! If it was that good without the 'extras' god knows what it woudl taste like with ALL the ingredients! Highly recommended...

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paula parrott November 2009

it sounds good. but it's very hot.

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