Fish Green Curry Recipe
(Gaeng Keow Waan Paa)
This is a fantastic Fish Curry Recipe, with a neat trick from Khwanjai to give Green Curry more appetising colour.
You can use pretty much any fish you like, but the best for western palates (and availability) are Sea Bream or Sea Bass but with this being a Thai Fish Curry it’s about the flavours in the green curry sauce more than the fish so there is nothing to stop you using any fleshy fish or even frozen fish fillets for convenience.
We do it traditional Thai style and show you how to prepare a whole fish.
How to Make Fish Green Curry
Ingredients: Serves 2
300 gr Fish
1 Bitter Melon (pictured right)
1 tbs Green Curry Paste
1 ts Red Curry Paste (optional for colour)
500 ml Coconut Milk
3 Thai Chillies
3 Kaffir Lime Leaves (large)
1 1/2 tbs Fish Sauce
1 ts Palm Sugar heaped
1 ts Chicken Stock powder (1/2 cube)
1 ts Salt
1 Cup Water
Cut Fish as per video so you have nice sized chunks with no bones
Cut Thai Chillies lengthwise angled
Cut Bitter Melon into logs and then in half lengthwise scoop out the middle and slice what is left (see video) leave to soak in salty water
Wash and tear Kaffir Lime leaves (enough for 1 tablespoon)
Turn on high heat pour half the Coconut milk into the wok, bring to boil and stir occasionally until it reduces by 60-70% and cracks
Add Green Curry Paste and mix in for about a minute plus red curry paste if you want that option
Then add fish sauce, palm sugar and chicken stock powder stir in until well mixed before adding Kaffir lime leaves and chillies
When you can smell the lime leaves, add the Fish and Bitter melon and mix all together
When it boils add 1 cup of water and bring back to boil and leave to simmer for 3 minutes before adding the remaining Coconut milk
Bring back to boil, stir and then simmer again for 3-5 minutes and…..Done!
You just discovered How to Make Fish Green Curry (with Bitter Melon)
Serve into a nice serving dish place on your table with hot Jasmine rice and share. Now Thai Curries in general are richly flavoured and so to gain the fullest enjoyment from your meal it is wise to choose a good accompanying dish
This lovely Green Fish Curry Recipe makes a fantastic centre piece to virtually any Thai banquet as it is richly flavoured with Coconut, Lime, and of course Chillies but it’s a milky curry sauce not overly spicy so will contrast and compliment many styles of cooking. Try our Thai Steamed Eggs (like a soufflé) or perhaps a nice Pork Stuffed Omelette (savoury, sweet and filling) Want something to chew on? Try our Thai Sweet Chicken ideal for barbecues also don’t forget to try our Egg Fried Rice packed with more top tips on how to cook truly fantastic fried rice.
Khwanjai’s Top Tips:
If you can’t get hold of Kaffir Lime leaves? Use a little very finely chopped lime peel. Don’t cheat and use a zester; use a knife or you’ll get too much bitterness.
The Red Curry Paste: This is Khwanjai’s own deviation from the traditional recipe to add colour (and flavour) and as such, is entirely optional. She does this to demonstrate and encourage you to experiment with colour too.
Coconut Milk? If you can’t get fresh, tinned or carton versions are far better than powdered which can be used but requires practice to get it right, even Khwanjai says “not easy” Shake the tin/carton, the better quality milks are thicker. Top Thai brands are Aroy-D and Chao Koh. Wannna go hard core and make your own Fresh Coconut Milk???
Alternative Vegetables: The traditional recipe uses Bitter Melon, it’s not available everywhere so if you can’t get hold of one try potatoes but if you do…… At the point (in the video) where we add the fish and melon… YOU Don’t! You add the potatoes and allow 5 minutes to cook before resuming the recipe with the fish. Why not try Cauliflower, Broccoli or Pumpkin all of which will require no alteration to the timings and of course the latter two will add some more colour.
This a meant to be a milky curry, so don’t try to thicken it up by adding more chicken stock or corn flour
Print the recipe so you can make your own notes. Khwanjai still does this every time she tries something new especially with a versatile recipe like this and she experiments
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