Saturday, August 8, 2009

Thai fish curry

We failed to photograph tonights dinner. Sorry. It turns out beautifully.

Wash and slice thin
  • 2 spring white onions, plus their greens
and sauté in olive oil in a medium sauce pan. Add
  • 2 cloves garlic, peeled minced
  • 1 nub fresh ginger (about as big as a thumb), peeled and minced
and sauté a bit more, until the garlic and ginger hit your nose. Add
  • 1 stalk lemon grass, cut into two-inch pieces
  • 1/2 cup (or so) red wine
and bring to a boil. With a wooden spoon, dissolve into the wine sauce
  • 1/2 Tbsp shrimp paste
and be sure to turn the fan on. When the shrimp paste has dissolved, add and bring to a boil
  • 1/2 Tbsp soy sauce
  • 1 can coconut milk
  • juice of three limes, and a little of the pulp.

Cut into strips
  • 1 lb perch
and add it to the curry. When the curry has returned to a boil, add
  • 3 small red tomatoes, cut into eighths
and cook until the fish is cooked through, about five or seven minutes. Stir in
  • leaves of three stems of basil, about 1/4 cup densely packed
and serve over brown rice.

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