Thai Green Curry with Fish - Pescatarian

Cook time 20 m
Servings

Description

Thai Green Curry with Fish is a delightful and aromatic dish with a balance of spicy, sweet, and savory flavors. This formula serves one and is idealize for a speedy and fulfilling dinner.

Ingredients(21)

1 TSP green Thai chili peppers
1 Small shallot chopped
2 Cloves garlic minced
1 Lemongrass stalk thinly sliced (tender parts only)
1 Inch piece of galangal or ginger, chopped
1 Kaffir lime leaf (fresh or dried), finely chopped (optional)
0.5 TSP ground coriander
0.5 TSP ground cumin
0.25 TBSP shrimp paste (optional, omit for a vegetarian version)
25 Grams fresh cilantro leaves and stems
2 TBSP coconut milk (from the can)
200 Grams (7 oz) white fish fillet (such as cod or tilapia), cut into bite-sized pieces
0.5 Cup canned coconut milk
0.5 Cup water
1 TBSP vegetable oil
1 Thai eggplant, cut into bite-sized pieces (or use zucchini as a substitute)
0.5 Red bell pepper sliced
2 TSP Fresh Thai basil leaves or regular basil leaves, torn
1 TBSP fish sauce (adjust to taste)
0.5 TBSP sugar
1 pinch of salt, to taste

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Steps

Step 1

In a mortar and pestle, crush the green Thai chili peppers, shallot, garlic, lemongrass, galangal (or ginger), kaffir lime leaf (in case utilizing), ground coriander, ground cumin, and shrimp glue (in the event that utilizing) into a smooth glue. Include a small coconut drain to assist with the pounding prepare. Once the paste is smooth, blend within the new cilantro takes off and stems.

Step 2

Warm the vegetable oil in a container or wok over medium warm. Include the green curry glue and stir-fry for 1-2 minutes until fragrant. Include the coconut drain and water, and bring it to a tender stew. Include the Thai eggplants (or zucchini) and ruddy chime pepper, and cook for almost 5 minutes or until the vegetables are delicate.

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