Green Curry With Shrimp and Fish (Kaeng Khiao)

Total Time
20mins
Prep
10 mins
Cook
10 mins

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.

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Ingredients

Nutrition

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.