I’ve been slacking lately– but I am gonna get these posts back on schedule for the rest of the year…
This curry paste is pretty similar to the “red” curry I made earlier. This time, though, I used green peppers, kaffir lime leaves, basil, and cilantro to the usual spices. I didn’t have any at the time, put it would’ve been great to mix in some coconut milk here– but the paste is fine on it’s own. You get a much stronger hit from the lime leaves when you add it “dry” like this, but coconut milk will help you make a thicker sauce–it’s really up to you.
This paste works best with poultry and seafood, so get creative with whatever you have on hand. Of course, you could also use it in vegetarian recipes– or even stir fried noodles or rice. Once you make it, you can store it for weeks, and test out all of your ideas.
4-6 Catfish Filets
1 Tbs Green Curry Paste
1 Cup Coconut Milk (optional)
2 Tbs Toasted Coconut Flakes
4-6 Basil Leaves, sliced thinly
1 Tbs Cilantro, minced
2 Bell Peppers
1 Shallot, sliced thinly
2 Cloves of garlic, minced
1 Tsp Ginger, minced
4 Cups Brown Rice
1/2 Tsp Sesame Oil
2 Tbs Soy Sauce
Salt & Pepper to taste
- Pat the fish dry with paper towels, then season with salt, and pepper.
- Sear on both sides in a pan on med-high heat, then add a tablespoon of curry paste, and stir fry until fragrant. Add lime juice, coconut flakes, and coconut milk if desired, then lower the heat.
- In a separate pan, stir fry garlic, ginger, shallots, and bell peppers with sesame oil. Finish with soy sauce, and herbs.
- Plate, and serve with rice.