A mother-daughter conversation on food and cooking (mostly)

Tuesday, October 14, 2008

Green Curry with Flounder

Surprisingly, this was a last-minute collaboration on a night when I didn't think we were going to end up cooking anything.

I softened carrots, a few cloves of garlic, and red bell peppers in peanut oil, then added chopped lemongrass, keffir lime leaves, galangal, and Thai basil, all of which Lawson minced finely. Then I added a tablespoon of premade green curry paste and a can of coconut milk and half a can of water.

I simmered that for about 20 minutes.

Then I briefly boiled some rice noodles I'd been soaking. I seasoned the curry with fish sauce. I added 3/4 pound of flounder to the curry and cooked it for about 5 minutes. At the end I stirred in chopped cilantro and topped it with more Thai basil.

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