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Gaeng Kiew Wan Pla | Thai Green Fish Curry
(0)
30 min
Quick
Knuspr-Küche
Feinstes Kabeljaufilet sanft gegart in cremiger Kokosmilch mit würzig-frischer grüner Currypaste, knackiger Zucchini, roter Paprika und duftendem Jasminreis. Ein thailändischer Klassiker voller Aroma und Frische.
Ingredients
Preparation method
Preparation
Rinse the jasmine rice thoroughly in a sieve until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, cover, and steam over the lowest heat for about 12 to 15 minutes until cooked.
Pat the cod fillet dry and cut into approx. 3–4 cm cubes. Deseed the bell pepper and cut into thin strips. Wash the zucchini, halve lengthwise, and cut into bite-sized slices. Wash the lime with hot water and quarter it.
Preparing the curry
Heat neutral vegetable oil in a large wok or deep pan over medium heat. Add the green curry paste and fry for about 1 to 2 minutes, stirring constantly, until it releases its full aroma.
Chef's tip
Never let the fish boil rapidly: At gentle heat, the cod fillet poaches perfectly and remains wonderfully tender and juicy.
To adjust the heat level: The spiciness of green curry paste varies depending on the brand. If you prefer it milder, start with 30 g and season to taste.
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