I still remember the first time I visited Tekka Market in Singapore. The market was busy, messy, smelly and the floors were wet… Still, I loved to keep on coming back to this market every time I needed lots of fresh ingredients. While in the train, in the bus, and washing everything I that had bought, there’s one ingredient that I loved smelling. It’s the coriander or cilantro.
Well, it’s not love at first smell (and taste) but after I had started using it, I’ve been using it quite often. Our relationship blossomed and I fell in love with its refreshing taste and magical smell! This dish uses lots of coriander.
If you don’t like to make your own green curry, you can always buy ready-made ones from the grocery.
Thai Green Curry Fish
1 tablespoon vegetable oil
500g white fish, sliced to big bite size
250g green beans (like French beans), trimmed and halved
250g snow peas, trimmed and halved
1 can (400g) light coconut milk
a bowl of cooked steamed rice
4 cloves of garlic, peeled
2 shallots, peeled, diced
thumb size ginger, peeled
3 lemongrass stalks, remove 3 layers of skin (the tough part), you need only white part, chopped
2 limes juice
1 green big chilli, deseeded, roughly chopped
a bunch of fresh coriander, roughly chopped including stalks, you need 1 cup after chopping, divided
1 teaspoon ground cumin
2 tablespoons fish sauce
1 teaspoon brown sugar
1. To make the curry paste, put garlic, shallots, ginger and lemon grass into a food processor. Process for 1 minute or until finely chopped.
2. Add chilli along with lime juice, half portion of coriander and cumin, fish sauce and sugar. Process until coriander are finely chopped.
3. Heat oil in a large pan on a medium-low heat and add Thai green paste, stirring occasionally, for 5 minutes.
4. Pour in coconut milk and 200ml of boiling water. Bring gently to boil, then simmer for 15 minutes, or until reduced slightly.
5. Stir in fish, green beans and snow peas and cook for further 8 minutes, or until the fish is cooked.
6. Season carefully to taste with salt and freshly ground black pepper.
Stir through the remaining coriander leaves.
7. Serve with lime wedges and steamed rice. Enjoy!