Thai Fish Fillets and Shrimp in Coconut Milk |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 Ingredients:
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 |
salt |
2 -3 tablespoons lime juice |
Directions:
1. 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.
2. Cut the fish into 5 cm pieces.
3. Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
4. Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
5. Stir to combine, bring to the boil.
6. Reduce heat and simmer, uncovered, for two minutes.
7. Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
8. Stir in the coconut cream.
9. Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
10. Serve on steamed white rice.
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