from one generation to the next
I don’t have a lot of experience cooking Thai food, and, having never travelled to Thailand, my eating experience is limited to a selection of Melbourne’s many Thai restauarant. I love the light fragrant and coconutty sauces of Thai curries so after reading up a bit I thought I’d rely on my best flavour monitor, my palate. I’m not sure how “Thai” my curry was, but the genaral consensus was “delicious.”
For the “curry paste”
4cm piece fresh ginger
2 cloves garlic
4 kaffir lime leaves
1/4 cup coriander roots and stems
1 stem of lemon grass
2 tablespoons of candle nuts or macadamias
1 teaspoon turmeric
1/2 red chilli
2 tablespoons vegetable oil
METHOD: Process all of the above ingredients into a thick paste.
Sauté the curry paste over a medium heat until the paste releases the oil.
1 can coconut milk
Juice of 1 lime
2 tablespoons Thai fish sauce
1/2 tablespoon brown sugar
750g skinless fish fillets diced
Bring to the boil and simmer for 10 minutes.
1 sweet potato peeled, cut into bite sized pieces and steamed
200g green beans, topped, tailed and steamed
Simmer 5 minutes
1/2 cup chopped fresh chopped coriander leaves.
Serve with steamed rice.