Recipe: Thai green curry with vongole
The cookbook Thai by Tove Nilsson is packed with authentic Thai dishes. From perfectly prepared sticky rice and satay gai from the grill to caramelized palm sugar ice cream with tamarind sauce: Thai teaches you to cook with the salty, sweet, spicy and sour flavors that characterize Asian cuisine. Like this Thai green curry with vongole.
This fish curry is simple but packed with flavor, says Tove. “I think green curry is a very good combination with fish and shellfish. That is probably because of the freshness and slight bitterness of green peppers and fresh herbs. I love oven-baked langoustines gratinated with green curry paste, served with rice and a salad. I also often make a simple sauce from curry paste, coconut cream, fish sauce and lime. Delicious with steamed fish, such as salmon, trout, cod or turbot. Worth trying, just like this curry, of course. If you don’t feel like making fish balls, you can cut the fish into cubes and let it simmer in the sauce.”
How to make the green curry with vongole
- Place the shells in cold water about 30 minutes in advance. They will often expel some sand.
- Make the curry paste according to the recipe. The minced fish really turns out best when the fish is slightly frozen while grinding. Ideally, place the fish in the freezer about 1 hour in advance. Or, of course, you can use frozen cod fillet.
- Grind the fish in the food processor together with 1 tablespoon of fish sauce until evenly minced.
- Add the egg and 100 ml coconut cream. Add it slowly so it does not curdle.
- Sauté the curry paste in the oil, add the shallot and sauté for 1 more minute. Then add the remaining coconut cream, 400 ml water, 2 tablespoons fish sauce and lime leaves. Reduce for 5 minutes.
- Shape the minced fish into balls and place them in the sauce. Simmer for 5 minutes with the lid on the pan. Remove the balls from the pan with a slotted spoon.
- Add the shells and steam them for about 5 minutes with the lid on the pan. Remove any shells that have not opened.
- Add the fish balls again and garnish with the fresh herbs. Serve with lime and rice or noodles.
How to make the green curry
- Toast the dry spices in a dry, hot frying pan.
- Crush them into a powder in a large mortar.
- Add the remaining ingredients and pound until you have a spice paste.
Title: Thai
Author: Tove Nilsson
Price: €20,95
Publisher: Good Cook
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