Prep 10 mins
Cook 15 mins
I've been making this for DH for years, I don't always follow the recipe exactly, more in theory. So you can play with it a bit. The original recipe doesn't have shrimps, but I like them, and I don't eat fish, so it works quite well. I'm guessing at the amount of shrimp/prawns, use what looks good to you. If I don't have coriander roots, I use fresh chopped leaves. From Step-By-Step Thai Cooking
- 2 long green chilies
- 2 small red chilies
- 400 g firm white fish fillets
- 300 g peeled prawns or 300 g shrimp
- 2 stems lemongrass
- 2 coriander, roots
- 4 kaffir lime leaves
- 2 cm fresh ginger, thinly sliced
- 2 garlic cloves, crushed
- 3 spring onions, white part only, finely sliced
- 1 teaspoon soft brown sugar
- 1 cup coconut milk
- 1⁄2 cup coconut cream
- 1 tablespoon fish sauce
- 2 -3 tablespoons lime juice
- Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
- Cut the fish into 5 cm pieces.
- Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
- Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
- Stir to combine, bring to the boil.
- Reduce heat and simmer, uncovered, for two minutes.
- Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
- Stir in the coconut cream.
- Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
- Serve on steamed white rice.
Did I mention that we love your fish recipes? LOL<br/>Another winner, thanks so much for sharing! I did cut down the chilis a bit, though, and used Vietnamese coriander leaves because that's what I had, and soft dark jaggery for the soft brown sugar. Awesome recipe!<br/>Made for ZWT 9/Family Picks for The Apron String Travelers
We loved this Karen.. I made as is except I cooked the fish as whole fillets in a separate pan. I then poured the shrimp coconut milk mix over the the top. I only did this for presentation purposes as I was not serving any rice with this dish.. A huge shame as the sauce was so yummy and it would have been good to have something to soak it up, but we are trying to eat lower carb in the evenings. I also served it with some bok choy and it was delicious.. I love Thai flavours in food and this was a great recipe and one that I will definitely be enjoying again.. Cheers Karen for a super recipe :)
This recipe is wonderful! Since I have a picky one at home when it comes to heat, I did cut down on green chilies and red pepper and used what I have available. Instead of using fish, I used large scallops and medium sized shrimp and Meyer lemon juice instead of lime. Otherwise, the recipe was followed. This will be wonderful with all tofu too. We are serving this with jasmine rice. Thank you Karen Elizabeth for another winner! Made for Asian forum's unrated Asian recipe tag.