Locust fish fillet in green curry, one of the most favorite dishes among customers at Thai House/Walla! system, Alon Mesika
Gang Kyaw Won is one of the customers' favorite dishes in a Thai home and you will be surprised to find out that it has a particularly delicious homemade version.
This time with locust fillet, but you can use any fresh sea fish, shrimp, pieces of chicken and even tofu if you are looking for a vegan version.
The Thai eggplants can be replaced with regular peeled eggplant, cut into cubes.
The dish is recommended to be eaten alongside a bison kayo cocktail, based on vodka and Thai basil.
Of course, all the special ingredients can be easily obtained these days in stores specializing in products from the Far East.
Ingredients for 2 diners:
300 grams of locos fillet or any other fish, cut into 6 pieces (for a vegan version you can use tofu)
10-15 Thai eggplants (or a small regular eggplant without the skin), cut into cubes
15 leaves of kefir lime
1 heaping teaspoon of green curry
350 ml coconut cream
20 leaves of Thai basil (or regular basil)
1 teaspoon fish sauce
Pinch of salt
3 teaspoons of sugar
Fish stew in green curry alongside a bison kayo cocktail based on vodka and Thai basil/Walla! system, Alon Mesika
Preparation:
1.
In a wide, flat pot, heat half a cup of the coconut cream with the green curry.
Cook together for about 7 minutes.
2.
Add the kaffir lime leaves, eggplants, sugar, salt and fish sauce.
3.
Gradually pour the rest of the coconut cream and continue to cook for another 8 minutes on medium heat.
4.
Put the pieces of fish into the coconut and curry sauce, transfer to a low heat and continue cooking together for another 3 minutes.
5.
In the last minute, add the basil leaves and serve alongside white rice.
More on the same topic:
recipe
Thai food
curry
fish
eggplants