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Thai Green Curry with Fish: A Taste of Southeast Asia

Thai Green Curry, known as "Gaeng Khiao Wan," is a vibrant and aromatic dish hailing from Thailand. Famous for its harmonious blend of flavours and fragrances, this curry is particularly beloved for its subtle spiciness and creamy texture, often enhanced by coconut milk. Among the various proteins that can be used, fish is a delightful option, elevating the dish with its delicate taste and tender texture. In this article, we will explore the origins, ingredients, and a simple recipe to create a mouthwatering Thai Green Curry with Fish in your own kitchen.

The Origins of Thai Green Curry

Thai cuisine is a reflection of the country’s geographical diversity and rich cultural heritage. Initially developed in the central region of Thailand, green curry showcases fresh ingredients, with a distinctive blend of herbs and spices that are emblematic of Thai cooking. The green colour of the curry comes primarily from green chillies and fresh herbs, including basil and coriander. Traditionally, various proteins such as chicken, beef, or fish can be incorporated, making it a versatile dish beloved by many.

Key Ingredients

The essence of Thai Green Curry with fish lies in its unique ingredients. Here’s what you’ll need:

For the Green Curry Paste:

• 5–6 green chillies (adjust according to your spice preference)
• 1 stalk of lemongrass, finely chopped
• 3–4 cloves of garlic
• 1 thumb-sized piece of galangal or ginger, sliced
• Zest of 1 lime
• A handful of fresh coriander roots (or leaves if unavailable)
• 1 tsp of shrimp paste (optional)
• Salt to taste

For the Curry:

• 300g of firm white fish fillets (such as cod, haddock, or salmon)
• 400ml coconut milk
• 1–2 cups of vegetables (like green beans, bell peppers, and courgette)
• 3–4 kaffir lime leaves
• 1 tsp of palm sugar (or brown sugar)
• Fresh basil leaves (preferably Thai basil)
• Lime wedges for serving
• Cooked jasmine rice for accompaniment

Cooking Method

Step 1: Make the Green Curry Paste

Begin by blending the green chillies, lemongrass, garlic, galangal, lime zest, coriander roots, and shrimp paste in a food processor or mortar and pestle until you achieve a smooth paste. Season with a pinch of salt to enhance the flavours.

Step 2: Prepare the Curry

In a large pot or wok, heat a splash of coconut milk over medium heat. Add the green curry paste and stir fry for a couple of minutes until fragrant. This process helps to release the essential oils and flavours residing in the spices.

Step 3: Add Coconut Milk and Fish

Pour the remaining coconut milk into the pot, stirring well to combine. Increase the heat to bring it to a gentle simmer. Add the diced fish fillets, allowing them to poach gently in the bubbling coconut milk for about 5-7 minutes, or until fully cooked. Be careful not to overcook, as fish can become dry.

Step 4: Incorporate Vegetables

Add your chosen vegetables and kaffir lime leaves, continuing to simmer for an additional 5 minutes until the vegetables are tender but still crisp. Adjust the seasoning with palm sugar and salt, tasting as you go.

Step 5: Garnish and Serve

Once everything is cooked through, stir in the fresh basil leaves. Serve the green curry hot alongside fluffy jasmine rice. A squeeze of lime juice on top adds a delightful zest, balancing the creaminess of the dish.

Conclusion

Thai Green Curry with Fish is a harmonious medley of flavours and textures that transports you straight to the heart of Southeast Asia. Its luscious coconut base, paired with the bright zing of fresh herbs, creates a dish that is both comforting and exhilarating. Whether you’re entertaining guests or simply treating yourself to a taste of Thailand, this recipe is sure to impress. So gather your ingredients and embark on a culinary adventure to savour the delights of this iconic dish!

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