A summery Thai dish that will leave you licking your plate!
I often use a store-bought curry paste for my red curries sauces, since they are quick and easy to use and taste just as good as making a fresh paste (in my opinion). But I find that the green curry paste is better made fresh. And it keeps its color, too, so it actually looks like green curry! The curry paste is a recipe adapted from the Best of Thailand cookbook. Some people like to use Latex gloves while working with chillies. If you prefer not to, please don’t scratch your eyes or other sensitive body parts, until you’re sure the chili pepper oil is gone. I learned that you can rub citric acid (lime or lemon juice) all over your fingers to get rid of the oil, before washing with soap and water. Proceed at your own risk! If there is not enough heat in this paste for you, then don’t seed the peppers. You can replace the fish with any other protein and the veggies with other green veggies in season. This is one of those dishes where I cook the components separately and give them to the kids without the sauce (just some coconut milk on the side), cooking the adult portions with the sauce. My kids like it with purple rice. I like it with cauliflower “rice.”
FOR THE PASTE:
10 green chillies or jalapenos, seeded and sliced.
1/2 white onion chopped
4 garlic cloves
3 lemon grass stalks, lower part of stem slices and bruised
1/2 inch of ginger root, peeled, sliced and bruised
1/2 bunch of fresh cilantro with stems
1-2 Tbsp coconut oil, melted
1 tsp lime zest
1 tsp fish sauce
1 Tbsp coriander
2 tsp cumin seeds
1 tsp salt
FOR THE MEAL:
12 oz. fish filets (we like sole)
1 can of coconut milk (not lite!)
2 small zucchini, julienned
1 1/2 cup sugar snap peas, trimmed
3 Tbsp curry paste
2 limes, cut in wedges
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
2-3 Tbsp coconut oil
2 teaspoons fish sauce
1 teaspoon honey or other sweetener
For the Paste:
Place all ingredients in a blender and puree until smooth. Use 3 Tbsp for tonight’s meal, then keep in an airtight container in the refrigerator for up to 3 weeks.
For the Meal:
Melt coconut oil in wok over medium-high heat. Add two fillets and brown on each side, about two minutes each. When fish is flaky, remove and plate up. Add zucchini to the wok and stir fry for about a minute. Add the snap peas and continuing stir-frying until the zucchini is just softened and the snap peas turn bright green. Remove from the wok and place on the kid’s plate, with a serving of purple rice and a spoonful of coconut milk.
Add more coconut oil to the wok, if needed. Add 3 Tbsp of green curry paste and stir fry until fragrant, about a minute. Add 1/3 of the can of the coconut milk and bring to a boil. Let simmer for 5 minutes. Then add the rest of the can of coconut milk, fish sauce and honey. Add the zucchini and sole and simmer for 5 minutes or until fish starts to become tender. Add snap peas and simmer until they turn bright green and the fish is flaky.
Remove from heat and stir in the fresh cilantro and basil. Serve with purple rice or cauliflower “rice”. Garnish with lime wedges.