[CH] Tonight's Dinner
radiorlg@att.net
Thu, 15 Jun 2000 23:21:22 +0000
This was tonight's dinner. Great meal.
* Exported from MasterCook *
Thai Whitefish Curry
Recipe By : Plenty with Chef Jaime Laurita, p. 72
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small onions -- finely chopped
3 tbsp vegetable oil
2 cloves garlic -- crushed
3 tbsp ginger -- grated
1 stick lemongrass (use tender part) --
finely chop *
1 tbsp red curry paste
1/2 cup sweet Thai chili sauce -- ** see
note
1/2 cup fish sauce
4 cups coconut milk
8 kaffir lime leaves
2 small pieces dried galangal -- OR
1 tsp ground galangal
2 lb orange roughy or other whitefish
-- cut in 1" pc.
12 med scallops
8 med shrimp -- peeled & deveined
1 cup cilantro -- chopped
8 thai basil leaves -- *** see note
Saute onions in oil until translucent. Add garlic and
ginger and cook for 1 minute. Add lemongrass, curry
paste, chili and fish sauce and cook for 2 minutes. Add
coconut milk, lime leaves, and galangal. Cook over low
heat for about 15 minutes. Add fish, scallops and shrimp,
bring to a boil, and cook for 10 minutes (or less) or
until the fish is done. Add the cilantro and basil. If
using dried galangal, remove before serving.
- - - - - - - - - - - - - - - - - -
Serving Ideas : saffron rice
NOTES : Risa's notes:
* I substituted some dried lemon zest for the lemongrass
** I substituted some ketchup with a touch of sugar and
some sambal for the thai sweet chili sauce
*** I used regular basil leaves for the thai basil
I also didn't use the shrimp or scallops because we
didn't have any.
Galangal is a root like ginger and is used the same way -
for flavoring. It can be found at specialty stores and at
oriental markets.
RisaG