Thai Green Curry Fish

Name: Thai Green Curry Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 2 Tbsps Asian fish sauce; 59 milliliters finely slivered fresh basil leaves; 118 milliliters fresh Thai basil leaves or regular sweet basil leaves, rinsed; 237 milliliters canned coconut milk; 1 kilograms boned, skinned halibut or catfish fillets; 1 liters hot cooked brown or jasmine rice; 1 teaspoon coriander seeds; 2 teaspoons cornstarch; 1 teaspoon cumin seeds; 414 milliliters fat-skimmed chicken broth; 907 grams green beans, rinsed and stem ends trimmed; 8 servings Green curry paste; 6 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) 2 teaspoons grated lime peel (green part only); 170 grams red bell pepper (about , rinsed, stemmed, seeded, and slivered; 8 servings Salt and pepper; 1 star anise or 3/4 teaspoon anise seeds; 1 Tbsp sugar; 2 Tbsps vegetable oil

The recipe Thai Green Curry Fish could satisfy your Indian craving in roughly 45 minutes. This gluten free and dairy free recipe serves 8. This main course has 484 calories, 35g of protein, and 16g of fat per serving. A mixture of curry paste, kaffir lime leaf sections 2 teaspoons lime peel, regular basil leaves, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Break star anise into small pieces. In a 10- to 12-inch frying pan over medium-high heat, stir star anise or anise seeds, cumin, and coriander until fragrant, 2 to 3 minutes.

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Anise

Star Anise

Coriander

Cumin

Equipment you will use

Frying Pan

Pour spices into a blender and whirl until finely ground, or pour into a mortar and grind with a pestle.

Ingredients you will need

Spices

Equipment you will use

Blender

Mortar And Pestle

Add coconut milk to frying pan; stir often over medium-high heat until milk is bubbly and fat begins to separate, 2 to 6 minutes (reduce heat if milk splatters out of pan).

Ingredients you will need

Coconut Milk

Milk

Equipment you will use

Frying Pan

Add all the curry paste and stir until aromatic, 2 to 3 minutes.

Ingredients you will need

Curry Paste

Add 1 1/4 cups broth, ground spices, whole basil leaves, fish sauce, and sugar. Rinse kaffir lime leaves, tear each in half, and stir into sauce; set aside.

Ingredients you will need

Kaffir Lime Leaves

Fresh Basil

Fish Sauce

Spices

Broth

Sauce

Sugar

Rinse fish and pat dry; cut into eight equal pieces and arrange in a 12- by 16-inch baking pan.

Ingredients you will need

Fish

Equipment you will use

Baking Pan

Drizzle oil over fish and turn pieces to coat; set slightly apart.

Ingredients you will need

Fish

Cooking Oil

Bake in a 400 regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 10 to 15 minutes for halibut, 8 to 10 minutes for catfish.

Ingredients you will need

Catfish

Halibut

Fish

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Oven

Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add beans and cook until almost tender to bite, 3 to 5 minutes. Stir in bell pepper, then drain immediately.

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Bell Pepper

Beans

Just before fish is done, stir green curry sauce over high heat until hot again. In a small bowl, mix remaining 1/2 cup broth with 2 teaspoons cornstarch.

Ingredients you will need

Curry Sauce

Corn Starch

Broth

Fish

Equipment you will use

Bowl

Add to hot curry sauce and stir until it boils and thickens, about 1 minute. If desired, remove kaffir lime leaves.

Ingredients you will need

Kaffir Lime Leaves

Curry Sauce

Mound hot rice on eight dinner plates.

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Rice

Lay fish on top and scatter beans and pepper strips around fish. Spoon curry sauce over and around fish.

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Curry Sauce

Pepper

Beans

Fish

Sprinkle slivered basil over the top. Or serve fish, sauce, and vegetables on a large platter, with rice in a bowl alongside.

Ingredients you will need

Vegetable

Basil

Sauce

Fish

Rice

Equipment you will use

Bowl

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Ingredients

Servings:

2Tbsps

Asian fish sauce 59milliliters

finely slivered fresh basil leaves 118milliliters

fresh Thai basil leaves or regular sweet basil leaves, rinsed 237milliliters

canned coconut milk 1kilograms

boned, skinned halibut or catfish fillets 1liters

hot cooked brown or jasmine rice 1teaspoon

coriander seeds 2teaspoons

cornstarch 1teaspoon

cumin seeds 414milliliters

fat-skimmed chicken broth 907grams

green beans, rinsed and stem ends trimmed 8servings

Green curry paste 6

fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) 2 teaspoons grated lime peel (green part only)170grams

red bell pepper (about , rinsed, stemmed, seeded, and slivered 8servings

Salt and pepper 1

star anise or 3/4 teaspoon anise seeds 1Tbsp

sugar 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The FitVine Wine Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.