Khieu wan pla

Khieu wan pla

Green curry of fish

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

The double-lobed kaffir lime leaf has a very fragrant, distinctive taste. Try to purchase fresh leaves, which may then be stored in the freezer. If you can’t get them, substitute tender leaves from other citrus fruit, but the flavour won’t be the same. If you live in a temperate climate, ask at the local nursery. You may be surprised to find they have the trees, labelled kaffir lime or Thai lime. They are pretty hardy and reward you with a year-round source of fresh lime leaves.

Ingredients

Quantity Ingredient
500g skinless, boneless firm white fish fillets or steaks
625ml coconut milk
2 tablespoons Krung kaeing khieu wan
2 kaffir lime leaves
1 teaspoon salt
1 tablespoon fish sauce
1-2 small fresh green chillies, seeded and chopped
2 tablespoons fresh basil, finely chopped

Method

  1. Wipe the fish with damp paper towel. Cut the fish into four serving portions.
  2. Put the coconut milk in a large heavy-based saucepan with the curry paste, stirring constantly. Add the fish, kaffir lime leaves, salt and fish sauce, reduce the heat to low and simmer for about 15 minutes, or until the fish is cooked through. Add the chilli and fresh basil and simmer for a further 3–4 minutes. Remove from the heat and serve with white rice. If you like a really hot curry, leave the seeds in the chillies.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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