https://www.lifestylefood.com.au/recipes/1404/green-curry-of-prawns-and-fish

LifestyleFOOD.com.au

This classic Thai green curry of prawns and fish makes for a light and fresh midweek meal, that’s worth going to extra mile and making your own curry paste for – you just can’t beat the freshness of flavour. To make life easier, double the curry paste recipe and freeze half, ready for next time.

Ingredients

  • 300g white fish, cut into bit sized pieces

  • 1 dozen green prawns, peeled and de-veined

  • 2 Tbsp coconut oil

  • 250ml coconut milk

  • 250ml coconut cream

  • 6 Tbsp fish sauce

  • 2 Tbsp palm sugar

  • 4 baby eggplants or 1 large eggplant, diced

  • 180g tin bamboo shoots

  • 1 cup cooked green peas, fresh or frozen

  • 12 green beans, trimmed

  • 4 kaffir lime leaves, finely sliced

  • 1 red chilli

  • ½ bunch fresh coriander, roughly chopped

  • ½ bunch fresh basil, leaves torn

  • Curry paste 

  • 3 cloves garlic

  • 3 small red chillies

  • 3 large green chillies, split and deseeded

  • 2 Tbsp galangal or ginger, chopped

  • 3 coriander roots, chopped

  • Juice and zest of 1 lime

  • 4 kaffir lime leaves, finely sliced (or the zest of an additional lime)

  • 1 stalk lemongrass, chopped

  • 6 eschallots or 1 small onion

  • 12 green chilli leaves (to enhance the colour)

  • ½ tsp ground coriander

  • ½ tsp ground

  • ½ tsp white pepper

  • 2 tsp fish sauce or tamari

Method

  • 1.

    Place coconut and peanut oil into a heavy base fry pan and bring to the boil.

  • 2.

    Split the cream (separate the fat from the coconut cream, using existing oil to assist).

  • 3.

    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.

  • 4.

    Stir constantly to prevent ingredients sticking to pan.

  • 5.

    Add all the coconut milk, palm sugar and fish sauce, then bring to the boil and allow to simmer for 7-10 minutes.

  • 6.

    Add apple eggplant, bamboo shoots, winged beans, snake beans, celery, taro stems, basil, fish and prawns.

  • Curry Paste:

  • 1.

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

Notes

To make the curry paste, use a mortar and pestle to pound all fresh ingredients including spices then place in a food processor and blend until smooth
To make the curry, add coconut oil and cream into a wok, over medium to high heat and bring to the boil
Add the curry paste and fry for a further 10 minutes
Add crushed kaffir lime leaves and fry until fragrant, remember to keep stirring everything to avoid any ingredients sticking to the bottom
Add the coconut milk, palm sugar and fish sauce, then bring to the boil and allow to simmer for 7-10 minutes
Add eggplant, bamboo shoots, beans, fish and prawns and cook until prawns begin to turn opaque (be careful not to overcook them)
Add peas and basil and turn off the heat
Garnish with fresh coriander, basil and chiili, then serve with steamed rice

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Posted by Report
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
Posted by HumairaReport
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.