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
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
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.
No comments:
Post a Comment