16 August 2009

green curry

In a food processor, blend roughly chopped
1 cup shallots
1 tbs ginger (galangal)
1 tbs garlic
1 tbs lemongrass
2 thin green chilis
4 tbs lemon juice
with 1/2 can coconut milk and decant to a bowl.

Then blend
1 large bunch cilantro
1 smaller bunch mint
and a good 1/4 cup basil

Prepare lengths of green beans or spinach, being sure to pick out any nasty rotten bits.

In a few tablespoons sesame oil, fry the shallot mixture. Add
1 tbs fish sauce
1 tsp dried mango powder (amchoor)
1 tbs brown sugar
3 lime leaves
the other half of the coconut milk
and fry for 5 minutes.

Add pieces of snapper, or prawns, and cook until delicately poached and underdone, 5 minutes or so. Add the vegetables, if you're using them. Add the green mixture, and cook another 5-10 minutes to marry the flavours. Add a bit of salt. Serve over rice.

Also a nice sauce, fresh or for fish: 1 granny smith apple blended with 1-2 chilis, 1 bunch cilantro and 1 bunch mint. Optional: cook a sliced onion in the pan first. Padma Lakshmi said so.

2 comments:

thesundaygap said...

I am actually going to clean my kitchen so that I can try this. I love snapper. Can't decide between the main or the delicious sounding apple-chili sauce though!

Wrenna said...

For minimal shopping, chopping and cleaning I recommend the apple chili blend uncooked on tortilla chips.