It is well known that one of the keys to a successful relationship is that of compromise, or “give and take”. When cooking, I find that hard to do. For instance, it is rare, if not impossible to find a Thai dish that does not at some point incorporate fish sauce. Alex hates fish sauce. He has a deep prejudice against it, and it has been impossible to convince him of its necessity for deliciousness. Last time I cooked Thai (Chicken Fried Rice), I used fish sauce, and he refused to eat it! Lesson learned.
His favourite – Thai Green Curry, also lists fish sauce as an essential ingredient. But not this recipe. I’m not sure why, but perhaps with fish you need to keep the flavours a little lighter. Either way, it keeps me happy, as I can follow ‘the script’ without hurting Alex’s feelings or being required to eat alone. A ‘win-win’, you might say.
Thai Green Fish Curry
If you want to use tuna, go ahead. I couldn’t find it at my local supermarket deli, so opted for Pink Ling instead. I also left out the onion (due to an intolerance) and we didn’t miss it. If you can find chopped lemon grass already chopped and frozen, as I did, it will mean less wastage. And if you like a less acidic flavour, I would suggest either cutting back on the lime juice, or adding a teaspoon of sugar. Enjoy!
2 tablespoons peanut oil
750g piece fresh tuna (or other fish), chopped coarsely
2 medium white onions (300g), chopped coarsely (optional)
2 cloves garlic, crushed
1 tablespoon finely chopped fresh lemon grass
1 tablespoon grated fresh ginger
2 tablespoons green curry paste
1 2/3 cups (400ml) coconut cream (milk)
2 tablespoons lime juice
1 tablespoon thick tamarind concentrate
1 tablespoon coarsely chopped fresh coriander leaves
1 cup (80g) bean sprouts
250g snow peas, sliced
Heat ½ of the oil in large frying pan; cook fish, in batches, until just browned; remove. Heat remaining oil in same pan; cook onion, garlic, lemon grass and ginger, stirring, until onion is soft. Add paste; cook, stirring until fragrant.
Return fish to pan with remaining ingredients; cook, stirring gently, until sprouts are just wilted.
Serve over steamed rice.
