February 10, 2009 | Fish & Seafood, Menus, Vegetables
I taught a Thai cooking class last night and thought I’d share this variation on a recipe I posted back in December. Here’s the menu we cooked for the class:
Coconut Soup with Shitake Mushrooms and Chicken
Thai Green Curry Tilapia with Vegetables
Thai Basil Rice
Asian Style Snow Peas
Mango Sorbet
Thai Green Curry Tilapia with Vegetables
Serves 8-10
3 tablespoons vegetable oil
1 medium onion, quartered
4 cloves garlic, minced
3 pounds fish, tilapia or other white filet
2 red chiles, seeded and thinly sliced
1/2 cup dry white wine
2 cans coconut milk, shake cans well before opening
2 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons curry paste, green
salt and pepper, to taste
2 cups bok choy, baby variety best, sliced 1″ thick
2 cups red bell peppers, chopped
1/2 cup basil leaves, Thai if available, minced
Heat oil in a wok or large saute pan over medium high heat and stir fry the onions until soft, about 2 minutes. Add red peppers and thick part of bok choy stems and cook, stirring occasionally, until tender crisp, about 3- 5 minutes. Add green part of bok choy, then garlic and 1/2 of the chiles and cook an additional minute. Deglaze the pan with the white wine.Add the coconut milk, fish sauce, brown sugar, curry paste, and salt and pepper to taste and simmer, uncovered, for a few minutes to thicken the sauce. Lay the tilapia on top of the curry sauce and vegetables, cover, and simmer until fish is cooked through, about 5 minutes. Gently remove fish to a platter and stir Thai basil leaves into the sauce. Pour vegetables and sauce onto a large platter and top with cooked fish. Garnish with remaining chilies.
[...] adapted from cooking with michele. [...]