|
Thai Green Curry Fish
Red snapper cooked in Thai green curry paste, coconut milk, Thai
spices and bamboo shoots served over jasmine rice.
serves 4-6
2 14 oz. cans coconut milk
4-6 Tbsp. Thai green curry paste
24 oz. Red Snapper
(cut in small pieces)
4 Tbsp. coconut (palm) sugar or brown sugar
6 Tbsp. Thai fish sauce
1/2 cup sweet basil
1 cup sliced bamboo shoots (drained if canned)
1 cup chicken stock
2 cups jasmine rice
First start your rice according to FarOut Food's Durty FinGer
Cook's method.
Skim coconut cream from milk. Fry green curry paste in cream
for 3 minutes. Add remaining coconut milk and simmer for 5 minutes.
then add fish, sugar, fish sauce, basil, chicken stock, and bamboo
shoots. Cover and simmer an additional 10 minutes.
FarOut Food's Garnish Tip
use thinly sliced yellow bell pepper
FarOut Foods Garnish Tip
Garnish with additional parsley. Serve with bowls of broth.
|
