Thai Fish Green Curry

Thai fish green curry is a vibrant and aromatic dish that combines the flavors of fresh green chilies, lemon grass, coriander, and other Thai spices with tender cod fillet. This recipe offers a step-by-step guide to creating a homemade curry paste that forms the flavorful base of the dish. The curry is then cooked with aubergine, coconut cream, fish sauce, and other ingredients to create a rich and fragrant sauce that perfectly complements the delicate taste of the fish. Thai basil and shredded lime leaves are added towards the end for an extra burst of freshness. Serve this Thai fish green curry with steamed rice for a satisfying and flavorful meal.

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 garlic clove, chopped
• 1 small aubergine, diced
• 125ml/4fl oz coconut cream
• 2 tablespoons Thai fish sauce
• 1 teaspoon granulated sugar
• 225g/8oz cod fillet, cut into pieces
• 125ml/4fl oz fish stock
• 2 kaffir lime leaves, finely shredded
• 15 fresh Thai basil leaves

CURRY PASTE INGREDIENTS:

• 5 fresh green chilies, seeded and chopped
• 2 teaspoons chopped lemon grass
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 1 teaspoon grated fresh root ginger
• 2 fresh coriander roots, chopped
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 kaffir lime leaf, finely chopped
• 1/2 teaspoon salt

PREPARATION:

1. To make the curry paste, put all the curry paste ingredients into a blender or food processor and purée until smooth. Add a little water if needed to achieve a smooth consistency. Set aside.
2. Heat the vegetable oil in a large frying pan or preheated wok over medium heat until it is almost smoking. Add the chopped garlic and fry until golden.
3. Add the prepared curry paste to the pan and stir-fry for a few seconds to release the flavors.
4. Add the diced aubergine to the pan and stir-fry for 4-5 minutes until softened.
5. Pour in the coconut cream and bring it to a boil. Stir until the cream thickens slightly.
6. Add the Thai fish sauce and granulated sugar to the pan. Stir well to combine all the flavors.
7. Add the cod fillet pieces and fish stock to the pan. Simmer for 3-4 minutes, stirring occasionally, until the fish is just tender and cooked through.
8. Add the finely shredded kaffir lime leaves and Thai basil leaves to the pan. Cook for another minute to allow the flavors to meld together.
9. Transfer the Thai fish green curry to a warmed large serving dish.
10. Serve the curry immediately with steamed rice, allowing the fragrant flavors to be enjoyed together.

YIELD:

This recipe serves 4.

TIPS:

• Adjust the amount of green chilies according to your preferred level of spiciness. Add more for a hotter curry or reduce the amount for a milder version.
• Thai basil adds a unique flavor to the curry, but if it’s not available, you can substitute it with regular basil leaves.
• For an extra touch of freshness, squeeze some lime juice over the curry just before serving.

Thai fish green curry is a delightful and aromatic dish that showcases the vibrant flavors of Thai cuisine. With its homemade curry paste and a combination of fragrant herbs and spices, this dish brings a taste of Thailand to your table. The tender cod fillet is cooked in a creamy coconut-based sauce, flavored with the distinctive blend of green chilies, lemon grass, coriander, and other Thai ingredients.