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A fusion of trout (salmon or similar would work just as well), in a light Thai green curry broth. Serve with Thai rice or Thai coconut rice with Coriander (See notes for details).
First, make up the curry paste. Put the all of the fresh coriander stalks and half of the coriander leaves, Thai basil, garlic, green chillies, ginger, lime zest, shallots, lemon grass, ground coriander, pepper, olive oil into a food processor and blitz for a couple of minutes until smooth.
Once the paste has been made (you can make this in advance and keep in covered in the fridge), fry this off in a pan on a medium high heat for 2-3 minutes. Add the coconut milk, water and mix in well, then turn the heat down to a simmer. Next, add the limes leaves, fish sauce.
Add the trout, then simmer for around 5-8 minutes until the fish is just cooked.
Serve with coconut coriander rice, and garnish with the fresh coriander leaves.
See http://www.topclassrecipes.com/DisplayRecipe.html/R_ID/76-Thai-Coconut-Rice-with-Coriander for coriander and coconut milk rice.
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