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Thai green fish curry

RECIPE PROVIDED BY GLYNN WRIGHT, SHETLAND PROFESSIONAL CHEF

“ Using the very best locally sourced fresh seafood has always been my ideal food to prepare and cook during my time as a Shetland chef. There is nothing finer, better, or fresher with an outstanding quality hard to beat anywhere in the world.”

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When it comes to seafood, choose the best, choose Shetland.

This is not only simple and tasty, it can be cooked and served in a matter of minutes. Serve with rice, pappadums and/or naan bread.

 

INGREDIENTS
  • Fish or chicken stock
  • 1 tin coconut cream
  • 1 tablespoon fish sauce
  • 2 kaffir lime leaves
  • 2 tablespoons chopped coriander
  • 250 – 500g  firm fish fillets (such as ling, cod, monkfish or tusk) cubed

Paste

  • 1” finely chopped fresh root ginger
  • 1 finely chopped green chilli
  • 2 finely chopped cloves of garlic
  • 1 finely chopped onion
  • 1 finely chopped stalk of lemongrass
  • Zest and juice of 1 lime
  • Oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika

 

METHOD
  1. Fry spices (coriander, cumin and paprika) in a little oil. Add onions and cook until soft.
  2. Add remaining paste ingredients and cook for 3 mins. Add coconut cream, fish sauce, stock and lime leaves, and cook for 2 mins.
  3. Add fish and simmer gently until just cooked.
  4. Finish with chopped coriander and lime juice.

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