Recipe by Karen Elizabeth
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
Top Review by Mia in Germany
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
- 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
Directions See How It's Made
- 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.