Thursday, June 28, 2012

THAI GREEN FISH CURRY

 A major migration took place in the 13th century when the Mongol hordes under Kublai Khan were subjugating China.  In 1238 the independent Kingdom of  Siam (modern Thailand) was formed by Chinese expatriates and to this day remains a monarchy,

Thai cuisine was influenced by China and India, evident in the stir-fry technique and the curry concept. But Thai food is definitely distinct from both since they use their own spices, fresh herbs and vegetables; and is characterized by a particularly  balanced combination of sweet, salty, bitter, sour and spicy tastes. Thai cookery flourished because it is very artful, and employs stimulating ingredients such as tangy fish sauce, coconut milk, and fragrant lemongrass, basil, coriander, and citrus fruits.

We love all those wonderfully vibrant Thai red, green, yellow, masaman and panang curries. All are delectable. I recently enjoyed a Thai green fish curry locally that was so laudably luscious it deserved mention. Happily, the green fish curry in my kitchen is every bit as enthralling as that prepared in local Thai restaurants.

Green curry is made with fresh, young green chilies, and is usually significantly hotter than other curries but not necessarily; as you can control the heat by manipulating the ratio between the amount of chilies and the coriander. Green curry tends to lean toward a sweeter flavor as opposed to say a red which tends toward the savory.

Here is my Thai Green Fish Curry                    serves 4

Ingredients:

2 tablespoons peanut or other vegetable oil
3 garlic cloves, chopped
2 tablespoons (or more to taste) green curry paste, store-bought or use recipe below
1 small eggplant, peeled and diced or 2 cups trimmed green beans
½ cup of coconut milk
2 tablespoons fish sauce
1 teaspoon sugar
1 pound of firm fish filets, such as halibut, cod, snapper, northern pike, sea bass and such
½ cup fish stock or bouillon
2 teaspoons each, grated zest of lemon and lime
15 leaves of Thai basil, (if unavailable use half regular basil and half fresh mint leaves or just basil)

Method:

  • Heat the oil in a skillet or wok.
  • When very hot add the garlic
  • As it turns a golden colour add the curry paste, stirring well
  • Add  eggplant or green beans, stir-fry 4 minutes
  • Add the coconut milk and bring to boiling
  • Stir well as milk thickens
  • Stir in the fish sauce and sugar
  • Put in the fish pieces and bouillon
  • Simmer while stirring occasionally for 3 minutes to cook fish
  • If more liquid is required, add a little more coconut milk
  • Add the basil and lemon and lime zest, cooking one more minute

You can serve this aromatic ambrosia over steamed rice.  

Thai Green Curry Paste
                                                                                                                                                                                    
5 fresh green chilies, seeded and chopped
2 teaspoons grated lemon zest
1 small or medium onion, chopped
4 garlic cloves, chopped
1 tablespoon grated gingerroot
2 tablespoons chopped fresh coriander stems or stems and leaves
½ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon grated lime zest
1 teaspoon shrimp paste
½ teaspoon salt

Put all the ingredients in a blender and whirl to a paste. If necessary add a little water.
If you cannot find shrimp paste, forget about it. More green chilies can be used if desired or less for a milder taste. If using less, add a little more fresh coriander.

Thai green fish curry is a flavour phenomenon; I hope you will try some soon.

32 comments:

Meg's Delicious Adventures said...

Looks Divine..I love Thai curries.

- Meg's Delicious Adventures

Susanne Drazic said...

Hi Anthony! Sounds like an interesting dish.

Lynn Proctor said...

i love curry and am always looking for dishes to use it in!

Misha Gericke said...

That looks delicious. Sort of reminds me of pickled fish, another Malayan South African dish like bobotie.

This looks infinitely hotter, though. :-)

Swathi Iyer said...

Thai green fish curry looks delicious.

Here is the link for challah

http://www.zestysouthindiankitchen.com/2012/05/whole-wheat-rye-maple-challah.html

LoLy said...

am not a fan of FISH, but this looks good :)

Gail M Baugniet - Author said...

This recipe sounds delicious. I like curry with a bit of sweetness so this fits the bill. Now I want to head right over to Curry House and see if they have anything like this on the menu.

Missed Periods said...

I am always so intimidated to attempt Thai food because I thought that it contained all these hard-to-find herbs. Not so. It looks delicious. I'd eat that for breakfast right now.

My Journey With Candida said...

Thai cooking is one of the things I love. This soup looks wonderful

Gene Pool Diva said...

If I had to choose just one cuisine, it would be Thai. I know what I'll be doing after hubby's next fishing trip. Thanks Anthony

hemalata said...

Yummy n delicious looking fish curry.

hemalata said...

Yummy n delicious looking fish curry.

anthony stemke said...

MEGS DELICIOUS ADVENTURES: We love them too, thanks for calling.

SUSANNE DRAZIC: Hi Susanne, I hope you get to have some soon.

LYNN PROCTOR: You will love this.

MISHA GERICKE: Pickled fish, oy Misha, you know a lot of good foods. Thanks for calling and good luck with Doorways. Keep smiling.

SWATHI IYER: This curry is fabulous. Thank You very much for the Challah link, I love that loaf.

LOLY: You might love this fish treatment, the sauce is delicious.

anthony stemke said...

GAIL M BAUGNIET: This should appeal to you Gail, and you can adjust the sweetness if you desire.

MISSED PERIODS: I know exactly what you mean. If you can find the jarred or canned thai curry sauces (red, green and yellow)you are halfway home.
I like a hearty breakfast too.

MY JOURNEY WITH CANDIDA: The taste of this is wonderful, please enjoy.

GENE POOL DIVA: You are really cool; so you're going to suggest he make this dish after he cleans the fish and all. Way to go Gene.

HEMALATA: Thank You, it is all that.

Lizzy said...

Such wonderful flavors!!! Your version sounds DELISH and thanks for all the tips :)

Susan Oloier said...

I love the smell and taste of curry, but never really cook with it. Maybe because I don't know how. But I do love to eat Thai food.

anthony stemke said...

LIZZY: This lovely fish curry is definitely delish, I'm happy you liked it.

SUSAN OLOIER: Now you can make nice curry in your own kitchen and I hope you do. Meanwhile, best wishes to Zane.

Pegasuslegend said...

What great flavors here nice job !!

anthony stemke said...

PEGASUSLEGEND: Thank You.

Lynda R Young said...

Yum, this looks so delicious and not too difficult to make. I already have most of the incredients.

anthony stemke said...

LYNDA R YOUNG: Thai green fish curry is not difficult, even if you make the curry paste yourself. You and your family will surely enjoy it.
Best regards.

Sarah said...

that looks yum! For a regular fish eater, this is wonderful! I love sea food with coconut milk and we have the traditional fish curry with coconut milk on our table almost everyday... Will give this a try as soon as I can get some fresh fish...

anthony stemke said...

SARAH: You have summed it up beautifully, thanks.

Joanne said...

Thai curries are so tasty! Love the sound of this soup.

anthony stemke said...

JOANNE: Thank you, yes they are, I hope you get to try some soon.

sandy axelrod said...

Yummy post! Steve and I love Thai food. I make our favorite Pad Thai all of the time. But I will be sure to try your recipe.

I practically did drop off the face of the earth. And I apologize for not responding to your comments sooner. Between the Alice B. Tookus Baking Company and visiting our favorite city, New Orleans, for vacation I have had little time for anything else. I am sure I will fall into a rhythm eventually.

anthony stemke said...

SANDY AXELROD: So glad to hear from you. I lived in the Crescent city for 30 years and have many great memories there. I heard you gave up the localvore dream, a shame, your rv looked so nice.

That's Alice B. Toklas, not tookus I hope you meant. cm

You all take care of yourselves; blessings.

Gina Gao said...

This looks so good! I really like Thai food.

www.modernworld4.blogspot.com

Purabi Naha said...

I love Thai green curry and the way you made this is truly wonderful! Just came back from phuket a month back and one of the few dishes which we devoured every day spent there was Thai green curry. I loved your pictures, and these are making me nostalgic and hungry!
http://cosmopolitancurrymania.blogspot.hk/

anthony stemke said...

GINA GAO: Thank You, it is really delicious.

PURABI NAHA: Thank you Purabi, I wish I could visit there I love Thai food.

Kalyan P said...

looks yummy & mouthwatering...delicious!

anthony stemke said...

KALYAN P: It is that, thanks.

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