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    You are in: Home / Recipes / Green Curry With Shrimp and Fish (Kaeng Khiao) Recipe
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    Green Curry With Shrimp and Fish (Kaeng Khiao)

    Green Curry With Shrimp and Fish (Kaeng Khiao). Photo by Chef floWer

    1/3 Photos of Green Curry With Shrimp and Fish (Kaeng Khiao)

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Kathy228's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To make Curry Paste.
    2. 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. 3
      Pour the coconut milk and green curry paste into a large saucepan and heat 'til boiling.
    4. 4
      Add the fish pieces, shrimp, fish sauce, and sugar. Cook at a med. simmer for 5-minutes.
    5. 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. 6
      Peel, seed and slice the avocado(s).
    7. 7
      Serve with white jasmine rice and garnish with basil leaves and/or avocado slices, and lime wedges.

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    Ratings & Reviews:

    • on October 25, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2007

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Green Curry With Shrimp and Fish (Kaeng Khiao)

    Serving Size: 1 (478 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 599.1
     
    Calories from Fat 320
    53%
    Total Fat 35.5 g
    54%
    Saturated Fat 23.7 g
    118%
    Cholesterol 205.7 mg
    68%
    Sodium 1382.2 mg
    57%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 7.7 g
    30%
    Sugars 17.3 g
    69%
    Protein 44.6 g
    89%

    The following items or measurements are not included:

    galangal

    shrimp paste

    lime zest

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