Green Curry With Shrimp and Fish (Kaeng Khiao)

READY IN: 20mins
Recipe by Kathy228

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.

Top Review by Pot Scrubber

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.

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.

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