Green curry with fish dumplings and eggplant

30 09 2010

Continuing with green curry, we have David Thompson’s green curry with fish dumplings and eggplant from Thai Food. The fish is chopped finely, flavored with cilantro root, garlic, ginger, white pepper, fish sauce, and a touch of sugar before being formed into little balls that get poached. They are spiced to the level of wonton filling and are tender when broken. The fish is white sea bass from our favorite fish supplier Catalina Offshore. They’re a wholesaler, so they have very fresh fish, and for whatever reason they actually sell it to the public.

This coconut milk-based curry uses essentially the same curry paste that we used for our green curry with beef with a touch of krachai and tumeric. Krachai, also known as fingeroot and lesser ginger, is strong like ginger, but with a different flavor. It tastes almost medicinal and seems to give strength to fish and vegetable curries. We’ve gotten ours frozen at Minh Huang.


Green Curry with Beef

26 09 2010

We’ve been working through Thai Food by David Thompson and recently got his new book Thai Street Food. This is our first foray into Street Food: a spiced green curry with beef, served with roti.

The roti needs some work and the brisket was too tough, but the curry was bright, rich, and complex with green chiles, lemongrass, shallots, galangal, coconut milk and more. The recipes are tough to get right, but feel much more authentic than any other cookbook we’ve seen on the subject.