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Gaeng Keow Wan Pla | Green Thai Curry with Fish
(0)
25 min
Quick
Knuspr-Küche
Ein aromatischer thailändischer Klassiker: Zartes Kabeljaufilet sanft pochiert in einer herrlich cremigen Sauce aus Kokosmilch und grüner Currypaste, verfeinert mit Zucchini, Bambussprossen und frischem Basilikum. Serviert mit duftendem Jasminreis.
Ingredients
Preparation method
Preparation
Thoroughly rinse the jasmine rice in a sieve until the water runs clear. Then bring to a boil with 1.5 times the amount of lightly salted water, cover, and let simmer over low heat for about 12–15 minutes until tender.
Pat the cod fillet dry and cut into approx. 3–4 cm pieces. Halve the zucchini lengthwise and cut into bite-sized slices. Drain the bamboo shoots. Cut the chili pepper into thin rings and pluck the basil leaves from the stems.
Preparing & serving the curry
Heat the vegetable oil in a large wok or deep pan over medium heat. Add the green curry paste and fry for about 1 minute, stirring constantly, until the intense aromas unfold.
Chef's tip
Only gently poach the fish over low heat so that the tender fillet pieces remain wonderfully juicy and do not fall apart.
If you like it especially authentically Thai, use Thai Horapha basil and refine the dish with a little finely grated lime zest.
Nutritional values
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