From adougall@bareingredients.com Wed May 24 17:38:47 2000
Date: 23 May 2000 17:16:36 -0600
From: adougall@bareingredients.com
Newsgroups: rec.food.recipes
Subject: Green Monkfish & Prawn Curry
Followup-To: rec.food.cooking

Green Monkfish & Prawn Curry

This would have to be the most famous Thai curry. In the last decade it
has appeared on many chefs menus and regularly appears in the home meal.
Thai Green Curry is most commonly used with chicken but monkfish makes a
delicious alternative. It is best to make your own curry paste. This may
seem time consuming but remember it will last 3 months in the refrigerator. A
good shop bought curry paste though always makes a good alternative as
long as you add a little fresh finely chopped coriander with it.

4 Portions
Preparation Time: 15 minutes (excluding making curry paste)
Cooking Time: 20 minutes

Curry Sauce:

3 Tbsp peanut or sunflower oil
Green Curry Paste (recipe follows)
400 ml coconut milk
175 ml water
2 Tbsp Thai fish sauce
2 teaspoons palm sugar or brown sugar
4 kaffir lime leaves or 1 teaspoon lime zest
Juice of 1 lime

Seafood and Vegetables:

400g monkfish fillet, cut into 2-3 cm thick slices (flattened slightly
with the side of a knife)
12 tiger prawns, 8 shelled and 4 whole
4 baby aubergines, quartered
50g bamboo shoots (canned), shredded lengthwise
3 Tbsp fresh basil leaves
To Serve:
Cumin and Saffron Rice or Jasmine rice
1 large red or green chilli, thinly sliced into rings

Method:
1. Curry Sauce:Heat the oil in large saucepan or wok, add the green
curry paste and fry for 5-6 minutes, until it becomes aromatic.
2. Add the coconut milk water, fish sauce, lime leaves and lime juice.
Leave the curry to simmer for 5 minutes.
3. Seafood and Vegetables:Place the aubergines in the curry and leave
them to simmer for 5 minutes. Add the prawns and monkfish to the curry
and leave it simmer for 3-5 minutes until the prawns and monkfish are
cooked through. Stir in the bamboo shoots and basil leaves, remove from
the heat and serve.
4. To Serve:Place a ramekin of rice in the centre of each plate or bowl.
Remove the monkfish and aubergine form the curry. distribute the
monkfish peeled prawns and aubergines among the plates. Pour the curry
sauce over the seafood and aubergines. Sprinkle the chilies over the
curry and place one unshelled prawn on each serving of the rice.

Green Curry Paste
Makes: 250-300g

Preparation Time: 10-15 minutes
10-15 large green chilies, deseeded (dependent on taste)
5 garlic cloves, roughly chopped
4 Tbsp purple shallots or shallots, roughly chopped
1 Tbsp galangal or ginger, peeled and chopped finely
6 Tbsp coriander, finely chopped
2 Tbsp lemongrass, finely chopped or zest of 1 lime
1 Tbsp coriander powder
2 tsp cumin powder
1 tsp shrimp paste
1 Tbsp peanut oil or alternative oil

Place all the ingredients in a food processor and blend to a paste
consistency or grind in a mortar and pestle.
Store in a sealed jar in the refrigerator for 3 months or freeze in
portions.

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