Thai Green Curry with Ling, Prawns and Eggplant
🇹🇠Thailand
Ingredients
- 60 ml (¼ cup) grapeseed oil
- 400 ml coconut cream, unshaken
- 250 ml coconut milk
- 300 ml chicken bone broth
- 4 makrut lime leaves, scrunched
- 200 g apple eggplants, quartered lengthways
- 200 g green beans, trimmed and halved on an angle
- 600 g skinless pink ling fillet, pin-boned, cut into 5cm pieces
- 12 extra-large tiger prawns, peeled and deveined, heads and tails intact
- 60 ml (¼ cup) lime juice
- 2 tbsp fish sauce
- 1 tbsp finely grated light palm sugar
- Steamed jasmine rice, to serve
- Thai basil, to serve
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp white peppercorns
- 6 long green chillies, stems removed
- extra long green chillies, thinly sliced, to serve
- 2 green birdseye chillies, stems removed
- 3 spring onions (100g), coarsely chopped
- 5 garlic cloves, coarsely chopped
- 4 coriander roots, cleaned
- 1 lemongrass stalk, white part only, thinly sliced
- 10 g peeled galangal, chopped
- 10 g peeled turmeric, chopped
- 1 tsp Thai shrimp paste (kapi)
- Finely grated zest of 1 makrut lime
- 125 ml (½ cup) grapeseed oil
- 1 tsp fine salt
- 125 ml (½ cup) rice wine vinegar
- 55 g (¼ cup) caster sugar
- 2 star anise
- 3 red shallots, thinly sliced into rounds
- ½ tsp fine salt
Steps
- Make the green curry paste: dry-roast coriander and cumin seeds in a frying pan until fragrant, about 30 seconds. Cool, then grind with white peppercorns to a fine powder.
- Blend the spice powder with remaining curry paste ingredients and 1 tsp salt until smooth. Set aside.
- Make the pickled shallots: heat vinegar, sugar, star anise, ½ tsp salt and 180ml water in a saucepan until sugar dissolves. Remove from heat, add shallots, and let cool and pickle. Drain before serving.
- Heat 2 tbsp oil in a large saucepan over medium heat. Add curry paste and the thick coconut cream skimmed from the top of the can (reserve the rest). Cook, stirring, until fragrant and oil separates, 12-15 minutes.
- Add coconut milk, chicken broth, and lime leaves. Simmer over low heat for 10 minutes to develop flavor.
- Add eggplant and beans, bring to a simmer, and cook covered for 5 minutes.
- Add fish and prawns, cover, and simmer, stirring occasionally, until just cooked, 3-5 minutes.
- Remove from heat. Stir in lime juice, fish sauce, palm sugar, and reserved coconut cream. Discard lime leaves.
- Divide rice and curry among bowls. Top with pickled shallots and Thai basil to serve.
Notes
Chicken bone broth and Thai shrimp paste (kapi) can be found at Asian grocery stores. Pickled shallots keep refrigerated in their liquid for up to 2 weeks.
Source: www.gourmettraveller.com.au