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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (479g) Recipe makes 4 servings The following items or measurements are not included below: galangal shrimp paste 1 teaspoon lime zest |
||
| Calories 599 | ||
| Calories from Fat 320 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.6g | 54% | |
| Saturated Fat 23.8g | 118% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 205mg | 68% | |
| Sodium 1382mg | 57% | |
| Potassium 1028mg | 29% | |
| Total Carbohydrate 29.6g | 9% | |
| Dietary Fiber 7.7g | 30% | |
| Sugars 17.4g | ||
| Protein 44.7g | 89% | |
Green Curry With Shrimp and Fish (Kaeng Khiao)
SERVES 4
Ingredients
- 2 tablespoons lemongrass, grated (or dried, ground)
- 1 tablespoon galangal (fresh, dried ground or regular ginger)
- 1 teaspoon cumin
- 1/2 cup fresh cilantro
- 7-8 garlic cloves
- 1 medium green bell pepper
- 5 jalapeno peppers, seeded (more or less, to taste)
- 1 teaspoon shrimp paste
- 1 teaspoon lime zest, grated
- 1 (14 ounce) can coconut milk
- 1 lb white fish fillet, firm, cut in 1/2-inch strips
- 3/4 lb shrimp, shelled and deveined
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 1/2 cup coconut cream
- 3 tablespoons lime juice
- basil leaves (garnish)
- 1-2 avocados (garnish)
Directions
1
To make Curry Paste.2
Place all the nine green curry paste ingredients (to the lime peel) in a blender/processor and process until smooth. If too dry, add a couple tbsp water to get a constancy that will process smoothly.3
Pour the coconut milk and green curry paste into a large saucepan and heat 'til boiling.4
Add the fish pieces, shrimp, fish sauce, and sugar. Cook at a med. simmer for 5-minutes.5
Add the coconut cream and lime juice. Stir to combine. Taste to adjust seasonings. Add more fish sauce or lime juice instead of salt.6
Peel, seed and slice the avocado(s).7
Serve with white jasmine rice and garnish with basil leaves and/or avocado slices, and lime wedges.
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Featured Reviews for This Recipe
From: Pot Scrubber
On Oct 25, 2007
I liked this dish very much but I found the ingredients to be too vague. In my experience... you can't use fresh and dried herbs interchangeably. A general rule of thumb is use 1/2 or 1/3 dried herbs to fresh. That having been said... I used 2 Tbs of FRESH ginger and 2 Tbsp of FRESH lemon grass. It was absolutely delicious and I loved it. I give it five stars for taste (at least the way I prepared it) but I worry that if an inexperienced cook was trying to make this dish I think they might have mixed results. The fresh cilantro really sends this over the top so if you love cilantro like I do... you will love this dish.
From: Dorie's Lori
On Apr 14, 2007
Ooooh! YUM! I am not an expert on "authentic," but this recipe was genuinely delicious, and enjoyed by our guests as well. I followed it pretty closely, and used catfish. Due to a bunch of stuff, I used less than 1/2 of the coconut milk, plus some water. It wasn't nearly as coconutty as those I have had in restaurants, so if you like the taste, go for the whole can. The cilantro taste in mine came through boldly, probably because I measured a packed 1/2 cup. Although I don't remember restaurant green curries tasting so strongly of cilantro, we love the stuff, and this was in no way a negative
Actually, I liked this lots better than restaurant green currys, as the flavors seemed much brighter. There was lots of sauce, and next time, I might use 1 1/4 lbs fish plus a full pound of shrimp. One other plus - the green curry paste can be made ahead. With a small amount of prep, this dish can be cooked at the last minute and served quickly. Thanks, Kathy, for a great recipe!
From: Chef floWer
On Feb 28, 2007
This was an outstanding green curry. The flavours all blend well together and they aroma was wonderful. Cooking it reminded me of our trips to Thailand. I used grated lemongrass, fresh ginger instead of galangal and Lake Victoria Nile Perch Fillets instead of catfish. My green prawns/shrimp were a little large so it took a few more extra minutes to cook. I also left out the Jalapeno peppers as I couldn't find them in our supermarket. So if you want a green curry without the heat just leave the Jalapeno's out and the flavour of the curry isn't compromised. Thank you Kathy228
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