THAI SEAFOOD GREEN CURRY

I don’t think a day went by without me eating some form of shrimp or seafood while I was in Phuket. Now, back home I started suffering shrimp withdrawal. I made myself a fix - Thai Green Curry with fish and prawns.

Let’s just say I have done much eating and little cooking. That’s what you do in Thailand - eating. Eating everything. You basically walk off the beach and find the closest guy with a little food stand or bar and and let him serve you the best damn food ever.

While I was there I made sure I stocked up on some curry pastes and ingredients for emergencies like these. So, for this dish I used one of my precious packets of Green Curry Paste and just brightened it up with some fresh herbs and spices.

You can be better than me and source all your own ingredients to make a paste from scratch, or travel to Thailand to get the real deal (just kidding). Although, I am sure Woolies (or wherever you find it) will be just as delicious.

Recipe

Ingredients

Sauce

1 packet of Thai green Curry Paste

Bunch of coriander

2 fresh green chilies

2 limes

4 Kaffir Lime leaves (I couldn’t find those, so if you can yay!)

Basil (Thai Basil if you can)

Tsp Fresh ginger

2 Cloves of garlic

1 tin Coconut milk

Fish sauce

1 tsp sugar

Seafood

Skinless fillet of fish cut into biggish pieces (you can use any white fish or some salmon - I used used a hake fillet)

Handful of prawns (optional)

Veggies

Handful Sugar snap peas

Handful Baby corn

4 Baby eggplants cut into quarters

Green beans

To serve

White jasmine rice

Lime wedge

Instructions

1. Blend together some coriander, basil, juice of one lime (and some kaffir lime leaves if you have), ginger 2 cloves of garlic and a dash of fish sauce. This is just a blend I made to add to my bought curry paste, it’s not 100% necessary.

2. In a pan heat the curry paste and the above mixture before adding the coconut milk and bringing it to a simmer.

3. Add your fish, prawns and veggies.

4. Stir in some sugar, add another splash of fish sauce before finishing it off with some fresh coriander.

5. Serve with steamy jasmine rice and a wedge of lime.