Tuesday, August 08, 2006
Dinner at Home
Thai Green Curry with Fish and Vegetables
This was very spicy, so next time I might omit the chiles, but it was very tasty.
-3 filets mahi-mahi, cubed
-1 can coconut milk
-1 can chicken broth
-1 chiles, seeds removed and sliced
-1 japanese eggplant, cut on the bias in bite sized cubes
-1 turnip, peeled and cut in bite size chunks
-8 large cremini mushrooms, quartered
-40 leaves fresh basil
-1 large onion, thinly sliced
-10 cloves garlic, minced
-2 tb green curry paste
Sautee the onions and garlic over medium heat until slightly carmelized. Add the coconut milk, broth and curry paste and bring to a boil, stirring to dissolve the paste. Reduce heat to a simmer and add the vegetables. Simmer, covered, for 20 minutes or so. Add the fish and simmer, uncovered, until the sauce thickens. Serve.
-1 can coconut milk
-1 can chicken broth
-1 chiles, seeds removed and sliced
-1 japanese eggplant, cut on the bias in bite sized cubes
-1 turnip, peeled and cut in bite size chunks
-8 large cremini mushrooms, quartered
-40 leaves fresh basil
-1 large onion, thinly sliced
-10 cloves garlic, minced
-2 tb green curry paste
Sautee the onions and garlic over medium heat until slightly carmelized. Add the coconut milk, broth and curry paste and bring to a boil, stirring to dissolve the paste. Reduce heat to a simmer and add the vegetables. Simmer, covered, for 20 minutes or so. Add the fish and simmer, uncovered, until the sauce thickens. Serve.
# posted by Giao and Alexis @ 8:45 PM 
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