Green Curry Snapper

Main Ingredients

  • 150 grams snapper fillet
  • 1 piece apple eggplant, quartered
  • ¼ cup pea eggplant
  • 3 pieces long bean, cut into 5 cm length
  • 3 pieces baby corn, sliced
  • 3 big slices of large green chillies
  • ¼ cup Thai basil, picked
  • 2 pieces oyster mushroom, torn
  • 2 pieces lime leaves
  • 2 tablespoons green curry paste (see pantry)
  • 1 tablespoon green chilli paste (see pantry)
  • 1 teaspoon krachai (wild ginger), chopped
  • 3 teaspoons coconut oil
  • 2 ½ tablespoons fish sauce
  • 1 ½ tablespoons palm sugar syrup
  • ½ cup fresh coconut milk
  • ⅔ cup chicken stock  
  • A pinch of white pepper powder
  • A pinch of coriander powder

Garnish

  • Sprig fresh Thai basil
  • 1 teaspoon lime leaf, julienned

Method

  • Heat coconut oil in the pan, saute lime leaf, chopped krachai, green chilli paste and green curry paste until fragrant, then add in chicken stock, fish sauce and palm sugar syrup and bring to the boil. 
  • Add seasoning of white pepper powder and coriander powder. 
  • Add in pea eggplant, apple eggplant and sliced large green chilli.
  • Meanwhile sear the snapper fillet and sprinkle with salt before searing. 
  • Heat a little oil in the pan, start to sear the snapper with the skin down first for about 3 minutes and flip then sear for another 3 minutes.
  • Add in fresh coconut milk in the curry, add in oyster mushroom and picked Thai basil at the end. 
  • Serve with julienned lime leaf and a sprig of fresh Thai basil.
  • Serve the curry on the plate and place the seared snapper on the top. 
  • Garnish with a sprig of fresh Thai basil and julienned lime leaf.

GREEN CURRY PASTE

For 5 portions

Ingredients

  • 60 pieces small green chillies
  • 8 pieces shallot
  • 30 cloves garlic
  • 1 knob galangal, peeled approx. 3 cm
  • 4 stalks lemongrass
  • 1 piece kaffir lime, zest
  • 5 pieces coriander roots
  • 1 tablespoon coriander seeds
  • 1 tablespoon white pepper
  • ¾ tablespoon cumin seeds
  • ½ tablespoon shrimp paste

Method

  • Blend all ingredients finely.

GREEN CHILLI PASTE

For 5 portions

Ingredients  

  • 6 pieces large green chillies, deseeded
  • 1 knob turmeric, peeled approx. 3 cm
  • 5 pieces krachai (wild ginger), each approx. 10 cm
  • 1 pieces kaffir lime, zest
  • 6 cloves garlic

Method

  • Blend all ingredients finely. 
45 minutes
2 portions