Best Thai Fish Green Curry With Asparagus Peas Recipes

Thai Fish Green Curry with Asparagus & Peas image

Provided by barbara lentz @blentz8

Number Of Ingredients 11

1 tablespoon(s) oil
1 tablespoon(s) green curry paste more or less to taste
14 ounce(s) can coconut milk
2 tablespoon(s) fish sauce
1/4 cup(s) brown sugar
2 - limes juiced
2 - kaffir lime leaves (optional)
1/2 pound(s) firm fish, (halibut, salmon, cod, haddock) cut into bite size pieces
1/2 pound(s) asparagus trimmed and cut into bite size pieces
1/2 cup(s) peas
1 tablespoon(s) thai basil

Steps:

Heat the oil in pan over medium heat. Add the curry paste and cook 1 minute. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook 5 to 7 minutes. Until asparagus is tender. Remove Kaffir leaves before serving
Serve as a soup or over rice for a complete meal

Green Curry Fish With Thai Eggplants image

Provided by Mrs. Grosh

Categories Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fish, cut into bite size strips
1 (13 1/2 fluid ounce) can unsweetened coconut milk
2 -4 tablespoons green curry paste
1/2 lb small thai eggplant, cut in half
1/2 cup shelled peas
2 kaffir lime leaves
fish sauce, to taste (nahm bplah)
1 -2 teaspoon palm sugar or 1 -2 teaspoon coconut sugar
1/2-1 cup fresh thai sweet basil (bai horapa)
1 -10 Thai chile, slivered (the more chillies you sliver the "hotter" the dish)

Steps:

Do not shake the can of coconut milk before opening, so the cream remains on the top. Spoon about 1/2 to 2/3 cup of this thick cream into a medium-size sauce pan and heat over medium to high heat. Reduce until the cream is smooth and bubbly and the oil begins to separate. Add the curry past and fry in the cream until the aromas are released - about 3-5 minutes. Then add the remaining milk.
Bring to a boikl and add the fish. Bring back up to a boil, reduce heat and simmer about 5 minutes before adding the eggplants. Simmer a few minutes more, then add the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed with some brands of curry pastes which are already salted). Add palm sugar to balance and enhance the spice and herb flavors. Continue to simmer until the eggplants and peas are tender. Stir in the basil and chillies (if desired) and cook another 1-2 minutes.
Serve over hot fluffy steamed rice.

Nutrition Facts : Calories 155.9, Fat 14.6, SaturatedFat 12.8, Sodium 10.9, Carbohydrate 6.6, Fiber 2.2, Sugar 2, Protein 2.6