Greencurrywithshrimpandfishkaengkhiao Recipes

AUTHENTIC THAI GREEN CURRY

Authentic Thai Green Curry image

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

Provided by Toi

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

Steps:

Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g

GREEN CURRY WITH SHRIMP AND FISH (KAENG KHIAO)

Green Curry With Shrimp and Fish (Kaeng Khiao) image

An easy curry that you can adjust the hotness level by adding hot peppers to taste. I use Vietnam Basa catfish but you can use any firm whitefish. If you cannot find galangal (Thai ginger) regular ginger can be used. Modified from a recipe I found on a Thailand Tourism website.

Provided by Kathy228

Categories Thai

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

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 avocado (garnish)

Steps:

To make Curry Paste.
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.
Pour the coconut milk and green curry paste into a large saucepan and heat 'til boiling.
Add the fish pieces, shrimp, fish sauce, and sugar. Cook at a med. simmer for 5-minutes.
Add the coconut cream and lime juice. Stir to combine. Taste to adjust seasonings. Add more fish sauce or lime juice instead of salt.
Peel, seed and slice the avocado(s).
Serve with white jasmine rice and garnish with basil leaves and/or avocado slices, and lime wedges.

Nutrition Facts : Calories 599.1, Fat 35.6, SaturatedFat 23.8, Cholesterol 205.8, Sodium 1382.2, Carbohydrate 29.6, Fiber 7.7, Sugar 17.4, Protein 44.7

GREEN FISH CURRY

Green Fish Curry image

This is a yummy dish even for those a little shy of fish. I've made this recipe so often that I have forgotten where it came from. It could have been Better Homes and Gardens. It also goes well with Coconut and Cashew Rice.

Provided by Hello Duckie

Categories Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion
3 garlic cloves
3 cm ginger
2 large green chilies
1/2 teaspoon turmeric
400 ml coconut milk
6 cardamom pods
3 whole cloves
1 cinnamon stick
6 curry leaves
2 teaspoons salt
1 tablespoon black pepper
1 kg thick boneless white fish
1/3 cup roughly chopped coriander

Steps:

Heat oil in pan.
Add onions and cook for 1-2 minutes.
Then add garlic, ginger chili and turmeric and cook for a further 1-2 minutes, stirring all the time.
Stir in coconut milk, cardamom pods, cloves, cinnamon stick, curry leaves, salt and pepper and bring to boil.
Add fish and simmer for 5 minutes or until the fish is cooked.
Serve fish on banana leaves, spoon over sauce.

Nutrition Facts : Calories 618, Fat 36.4, SaturatedFat 22.2, Cholesterol 105, Sodium 2126.8, Carbohydrate 11.5, Fiber 2.1, Sugar 2.8, Protein 62.4

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