Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
•SERVES 4
•An assortment of fish & seafood - see my suggestion below recipe*
•2 whole kaffir lime leaves (available fresh or frozen at Asian grocers)
•1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
•1 green bell pepper, chopped into bite-size pieces
•1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
•1 can pineapple chunks, drained (OR 1 1/2 cups fresh pineapple, cut into cubes)
•approx. 1/2 cup fresh basil
•THAI CURRY SAUCE:
•1 can good-quality coconut milk
•1 tsp. tamarind paste (OR substitute juice of 3/4 lime)
•1 shallot OR 1/4 cup purple onion, sliced
•3-4 cloves garlic
•1 thumb-size piece galangal OR ginger, thinly sliced
•2 Tbsp. frozen prepared lemongrass (available at Asian grocers), OR 1 stalk fresh lemongrass (instructions below)
•1-2 green chilies (jalapeno work fine)
•1/2 tsp. fenugreek (seeds)
•1 tsp. cinnamon
•1/2 tsp. turmeric
•2 teaspoons ground cumin
•1 teaspoons ground coriander
•1 Tbsp. brown sugar
•2 Tbsp. soy sauce
•3 Tbsp. fish sauce
Preparation:
For fresh lemongrass tips, see:
1.Make the curry sauce by placing all curry sauce ingredients in a food processor or blender. Process well to create a fragrant Thai green curry sauce.
2.Pour sauce into a wok or deep frying pan and add the kaffir lime leaves. Set over medium-high heat, stirring occasionally until sauce begins to bubble.
3.Add all the vegetables except the basil, and stir well. Reduce heat to medium-low (so curry is gently simmering). Simmer 5-7 minutes, or until the eggplant has softened. Stir occasionally.
4.While vegetables are simmering, rinse and cut the fish into smaller segments (e.g. 2-3 inches long). Rinse the shellfish in cold water, and remove shells from prawns. Scrub and remove beards from mussels if necessary.
5.Add the segments of fish, stirring well to incorporate into the sauce. Cook approximately 2 minutes.
6.Add remaining seafood plus the pineapple, stirring gently to incorporate. Cover and continue simmering until the seafood finishes cooking (about 2 more minutes, or until prawns have turned pink and plump and the shellfish have opened).
7.Do a taste-test. Note that Thai curries usually require more fish sauce (instead of salt) to arrive at their peak of flavor. Add 1-3 more Tbsp. fish sauce according to your taste. If it turns out too salty, add a squeeze of lime or lemon juice. Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.
8.Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of jasmine rice. Enjoy!
