Thai Fish Fillets and Shrimp in Coconut Milk Recipe #377756
I've been making this for DH for years, I don't always follow the recipe exactly, more in theory. So you can play with it a bit. The original recipe doesn't have shrimps, but I like them, and I don't eat fish, so it works quite well. I'm guessing at the amount of shrimp/prawns, use what looks good to you. If I don't have coriander roots, I use fresh chopped leaves.
From Step-By-Step Thai Cooking
25 min | 10 min prep
SERVES 4
- 2 long green chilies
- 2 small red chilies
- 400 g firm white fish fillets
- 300 g peeled prawns or shrimp
- 2 stems lemongrass
- 2 coriander, roots
- 4 kaffir lime leaves
- 2 cm fresh ginger, thinly sliced
- 2 garlic cloves, crushed
- 3 spring onions, white part only, finely sliced
- 1 teaspoon soft brown sugar
- 1 cup coconut milk
- 1/2 cup coconut cream
- 1 tablespoon fish sauce
- salt
- 2-3 tablespoons lime juice
- Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
- Cut the fish into 5 cm pieces.
- Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
- Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
- Stir to combine, bring to the boil.
- Reduce heat and simmer, uncovered, for two minutes.
- Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
- Stir in the coconut cream.
- Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
- Serve on steamed white rice.
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5 stars