Tuesday, 25 May 2010

My recipe for a Thai Curry

This works best with prawns, scallops or mussels or a whole fillet of fish. I used a fillet of sea bass last time I did this and it worked really well. Chunks of chicken breast work well too.

BTW, my measurements for recipes are never exact as I tend to just go with the flow.

For one to two people:

About 2 inches of fresh ginger root
Chillies - depending on how hot you like it
Several cloves of garlic
Bunch of fresh coriander
Good splash of soy sauce
Splash of fish sauce
1/2 small onion
Squeeze of a lemon and a lime (if you have them, it's not essential).
Approx 1/2 tin of coconut milk

*Blend all the above (apart from the coconut milk) in a blender
*Marinade your chosen meat for an hour or more
*In a HOT wok or high-sided large good quality non-stick frying pan, add your meat and keep it moving, also add the paste, but not so much that it cools down the pan (the meat stews if you do). (Use small chunks of chicken, if using, as the dish needs to be cooked quickly).
*If using a fillet of fish, use the frying pan and cook it skin side down for 3/4 of the time and briefly flip over and back again.
*Cook your meat/fish 3/4 of the time needed, don't over-cook.
*Meanwhile, heat the coconut milk until nearly boiling
*When fish is nearly cooked, add the hot coconut milk in and finish cooking for a further minute, stirring the coconut milk and marinade so they blend.

Serve with rice.

Vegetables such as sugar-snap peas, peppers or brocolli work well, but if you use them I would use a wok, as the vegetables cook better. If you are using a fillet of fish and want to add veg, cook them seperately in a wok as the veg takes longer and you don't want to overcook the fish.

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