For the film evening with the Luisenstadt ladies
By the way, we had agreed to watch Greta Gerwig’s “Little Women”. What a crashing bore. We lasted about fiften minutes before deciding that it was too silly for words and was about everything there is to dislike about chirpy women, and pretty puke-worthy. The title should have been “Silly Women”, and I am definitely not going to bother with any of Greta Gerwig’s other films.
But we did not let that ruin our afternoon/evening.
Coconut Thai Curry Sauce:
For one kilo of salmon:
- 2–3 tablespoons coconut or olive oil
- 2 large shallots or 1 small onion- finely slced
- 4–6 garlic cloves, finely sliced
- 1– 2 fresh hot chilies- finely chopped
- 3 tablespoons lemongrass, very finely chopped
- 2 teaspoons turmeric root, grated (or sub 1 teaspoon ground)
- 1 teaspoon galangal (or substitute fresh ginger), grated
- 1–3 tablespoons Thai Curry Paste (optional) red, green, or yellow (I will probably cheat and buy a red curry paste ready-made
- 1/2 l chicken, fish or vegetable stock
- 8 lime leaves
- 1/2 teaspoon salt
- 1 kilo mixed vegetables – I might use kale and snap peas, green beans, green asparagus, carrot, and/or perhaps mini aubergines if I can find them
- 1 red bell pepper, diced
- 2 cans coconut milk
- 2 tablespoon fish sauce
- 2 lime
- to garnish for example chopped (preferable Thai) basil, cilantro (perhaps served separately), spring onions
- Cut the fish into large, approx. 5×5 cm chunks, pat dry and place in a bowl. Season with salt, lime zest from one lime and 1 tablespoon lime juice, and massage lightly to coat. Set aside.
- In an extra-large saute pan, heat the oil over medium heat. Add the shallots and saute until golden, about 4 minutes. Add the garlic, lemongrass and fresh chilies. Saute 3-4 more minutes, until fragrant. Turn heat to low. Add the grated ginger and turmeric, stir and then add the curry paste, and sauté one minute.
- Add the stock, lime leaves, and salt and bring to a simmer. Then add the vegetables with the ones that take longer to cook first and simmer gently, covered, till they are tender. If you are using very fast-cooking vegetables, save them and add them along with the fish later.
- Stir in the coconut milk and fish sauce, and a generous squeeze of lime juice- start with half a lime, add more to taste. The broth should be a little salty, “limey” and a little spicy. Adjust with fish sauce, curry paste, garlic/chili paste, keeping in mind that the flavours will mellow when the fish is added and it is all served over rice. This broth can be prepared in advance.
- When ready to serve, add the fish and most quickly-cooking vegetables.Nestle in the fish, and quick cooking veggies. Simmer gently, occasionalle stirring very carefully over medium low heat, for about five minutes.
- Garnish, and serve over rice.