Thai Green Curry
with 
Swordfish and Shrimps

Thai green curry with swordfish and shrimps. This is a tasty and healthy curry recipe that is easy to prepare and a feast for the senses. Thai curries are versatile and one can use so many 

ingredients. We are in the lucky position to live close to the ocean and have always easy access to the freshest of seafood. There is always a great variety of fish and shellfish available and the seafood choice of the day for this curry recipe where a nice swordfish fillet and shrimps. The basis for a good green curry is of course the curry paste. And although it is fun to make your own paste, if you are pressed for time it is quite legitimate to make use of a good quality green paste that you can find in any spice shop or Asian supermarket.


Preparation time: 15 minutes 
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Cooking time: at least 60 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 15 minutes
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Grade of Difficulty: standard

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Serves 4


Ingredients
for
Thai Green Curry with Swordfish and Shrimps

  • 700 gram / 1.5 lbs swordfish fillet, cut into cubes
  • 3 tbs coconut oil
  • 400 gram / 14.1 oz shrimps
  • 1 x  400 ml / 13.5 oz tin of coconut milk 
  • 1/2 cup frozen green peas
  • 10 fresh green beans, both ends cut off
  • 100 gram / 3.5 oz of tofu, cut into cubes
  • 2 tbs green curry paste
  • 4 kaffir lime leaves, dried
  • 4 cloves of garlic, chopped fine (optional - or to taste)
  • 1 heaped tbs palm sugar (optional - use brown sugar if you can't get hold of palm sugar)
  • 2 red cayenne chillies, cut into thin strips, (optional - use more if you like your curry very spicy)
  • 1 tbs fish sauce
  • 1/2 cup of fresh coriander leaves, roughly chopped 

Directions

  • Add the oil to a large pan on the stove and set the hot plate to medium heat
  • Once the oil is hot add green beans and peas, cover with lid and braise them for 5 minutes, stirring them once or twice during this time
  • Add garlic, chillies, tofu and curry paste, cover with lid and braise all for another 5 minutes, stir the curry gently once or twice during this time
  • Add shrimps, lime leaves, coconut milk, palm sugar and fish sauce, cover pan with lid again
  • Once the curry is beginning to boil, reduce the heat and let it gently simmer for 5 minutes
  • Add the swordfish cubes, cover pan with lid, increase the heat briefly till the curry begins to boil again, then reduce heat and let it simmer for another 10 minutes
  • Switch of the stove, add the chopped coriander leaves to the pan, cover with lid again and let the curry stand for another 3 to 4 minutes on the stove

Serve the Thai green curry hot with steamed jasmine rice.



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