Preparation = 15 min
Cooking= 30 min
Green curry is one of the popular curry dishes enjoyed by Thai people. The name Green curry derives from the colour of the dish, which comes from the green chillies. The curry creaminess base is the coconut milk. Now that it is enjoyed all over the world the green curry underwent several changes since then, incorporating the taste preferences of many curry lovers.
500g of white fish fillets, cut into 3 to 4 cm pieces
2 tablespoons of oil
400 ml can of coconut milk
1-2 tablespoon green curry paste (see notes)
1 cube of fish stock dissolved in 60 ml boing water
1 lemon juice
1 tablespoon of brown sugar or palm sugar
1 tablespoon of fish sauce
200g green beans topped halved diagonally
1 fresh red chilli halved thinly sliced
1/3 cup fresh Basil leaves
1 teaspoon of sesame oil
Salt to taste
In a reasonable sized non-stick pan. Heat well then add the oil and heat until smoking.
Add the curry paste and stir fry for 1 minute or so until aromatic.
Add the coconut milk, reduce heat to medium and simmer for 3-4 minutes or until the mixture thickens slightly.
Add the stock, lime juice, sugar, fish sauce and sesame oil. Increase the heat to high and bring to boil.
Reduce heat to medium add the fish, beans, chilli and half of the basil.
Cook for 10 minutes or until the fish is cooked through.
Serve in bowls, sprinkle with the remaining basil and enjoy with steamed rice.
If making your own Green curry paste
1 lemongrass stem, roughly chopped
2 garlic cloves roughly chopped
4cm piece fresh ginger roughly chopped
1-2 long green chilli roughly chopped
1 tablespoon chopped fresh coriander root
1 teaspoon ground cumin
Blend all together well to a smooth paste