Green Curry of Fish with Krachai

(Photo by Thai Food Blog/Flickr)

Serves 4.


500 g/1 lb fillets of firm white fish
2 tablespoons oil
2 tablespoons Thai green curry paste
2 tablespoons fish sauce
4 kaffir lime leaves
3 tablespoons thin strips of krachai,
fresh or brined
250 ml/8 fl oz/1 cup coconut milk
2 sprigs fresh coriander


Cut fish into serving portions - thick fillets are ideal. Heat oil and on low heat fry the curry paste for 3 minutes, stirring. Add fish sauce, lime leaves, krachai and coconut milk and stir while it comes to the boil. Slip fish pieces into the sauce and cook uncovered for 10 minutes or until fish is done. Garnish with coriander and serve with steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)