Thai Fish Curry Recipe
- 2 to 6 small green chiles, according to heat, seeded if you like
- 3 to 4 small shallots or 1 small onion, chopped
- 1-inch piece fresh ginger, peeled and chopped
- 4 garlic cloves, peeled
- 2 tablespoons galangal paste (optional)
- 3 lemongrass stalks, white part only, tough outer layers removed, finely sliced
- 2 teaspoons ground coriander
- 2 tablespoons ground cumin
- Juice and grated zest of 1 lime
- 4 kaffir lime leaves, chopped (optional)
- 1 teaspoon Thai shrimp paste
- 1 teaspoon sea salt
- 2 tablespoons sunflower or peanut oil
- 1¾ cups coconut milk
- ¾ cup fish stock or water
- 2 tablespoons Thai fish sauce (nam pla)
- 2 teaspoons sugar
- 4 ounces green beans
- 4 green onions
- 1 pound firm fish fillets, such as Pacific halibut or tilapia, skinned
- 10 ounces fresh crabmeat
- A handful of cilantro and Thai basil or ordinary basil leaves, coarsely torn
- Put all the curry paste ingredients into a food processor or blender and blend to a fairly smooth paste, adding a tablespoon of water to help it along if necessary.
- Heat the oil in a heavy saucepan, then scrape in the curry paste. Fry over medium-low heat for 3 to 4 minutes, stirring often, without letting it color. Add the coconut milk, stock or water, fish sauce, and sugar. Bring to a gentle simmer and cook, uncovered, for 20 to 25 minutes.
- Meanwhile, cut the green beans into ¾- to 1¼-inch lengths and slice the green onions on the diagonal. Add these to the curry sauce and cook for 5 minutes.
- Cut the fish fillets into large bite-sized pieces. Add these to the pan, cover with a lid, and simmer gently for 2 to 3 minutes, until the fish is just cooked. Stir in the crabmeat and heat through gently for another minute.
- Serve in deep bowls, scattered with the cilantro and basil and accompanied by steamed rice.
