jupitersterrain four

thats like modern thai you know when the vegetables are not cooked 
long and you get pieces of lemon grass and stuff 
with curled edges 

this is good it wants some yoghurt with it and then i gotta think up the vegetable version i think 
something like artichoke hearts chestnuts or cashews 
in fact it has no fat or oil in it at all 


Ingredients:
• THAI CURRY SAUCE:
• 1/2 cup fresh coriander stems and leaves, chopped
• 1 can good-quality coconut milk
• 4 green onions, sliced (including green stem)
• 1 thumb-size piece galangal or ginger, grated
• 4 cloves garlic
• 2 Tbsp. fish sauce (available at Asian food stores)
• 1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 2 tsp. brown sugar (or more to taste)
• 1/2 tsp. turmeric
• 1 tsp. shrimp paste
• 1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce
• CURRY INGREDIENTS:
• 3-4 fillets of fresh or frozen fish - any type, from sole to salmon
• Handful fresh mushrooms, sliced
• 1 red bell pepper, de-seeded and diced
• 1 medium tomato, cut into small pieces
• Handful of fresh basil
• Handful of fresh coriander
• Fresh lime or lemon wedges for garnish
• Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)
Preparation:
1. Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
2. Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.
3. Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
4. Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
5. Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
6. Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with Thai jasmine rice. Enjoy!
User Reviews


5 out of 5
Thai fish curry. WOW!, Member allthingsnice
“5 out of 5. I wanted to make a fish curry with the frozen hake medallions and crabsticks I had in the freezer. I used most of the ingredients but had no coconut milk or fresh ginger. So replaced the Fresh ginger with fine ginger, coconut milk with double cream I had frozen previously. Shrimp paste with panang curry paste. Medium tomato with mini rosa tomatoes. Omitted the mushrooms, red bell pepper and basil (didnt have any). Added 2 Tablespoons Gurum Masala to the paste ingr. Blended the paste ingredients with quarter cup milk, while double cream ran down in sauce pan. Added the paste to the cream, simmered, added the frozen hake and crab, then followed recipe further. It came out FANTASTIC!!! WOW! This is definitely a meal to make at the next function.”