Green Curry With Shrimp and Fish (Kaeng Khiao)

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons lemongrass, grated (or dried, ground)
• 1  tablespoon galangal (fresh, dried ground or regular ginger)
• 1  teaspoon cumin
• 1⁄2 cup fresh cilantro
• 7 -8  garlic cloves
• 1  medium green bell pepper
• 5  jalapeno peppers, seeded (more or less, to taste)
• 1  teaspoon shrimp paste
• 1  teaspoon lime zest, grated
• 1 (14 ounce) can coconut milk
• 1  lb  white fish fillet, firm, cut in 1/2-inch strips
• 3⁄4 lb shrimp, shelled and deveined
• 1⁄4 cup fish sauce
• 2  tablespoons sugar
• 1⁄2 cup coconut cream
• 3  tablespoons lime juice
•  basil leaves (garnish)
• 1 -2  avocado (garnish)

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.