Gaeng Kua Goong Recipe
Ingredients
| Flounder or sole fillet - 4 oz | ||
| Cilantro | 6 | |
| Shallots | 3 Large | |
| Garlic | 5 Clove (5gm) | |
| Ginger piece | 1 | |
| Green chili | 1 Tablespoon, minced | |
| Lemongrass | 1 Tablespoon, thinly sliced | |
| Shrimp paste | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Coconut milk | 3 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Thai Fish Sauce - 3 tablespoons | ||
| Pineapple | 3 Cup (16 tbs), diced | |
| Shrimp -1 1/2 lbs, large, shelled, deveined, and halved lengthwise | ||
| Cilantro | 4 Tablespoon, chopped | |
| Rice | 4 Cup (16 tbs) | |
Directions
MAKING
1) Rinse and dry the flounder or sole fillet.
2) In a skillet, pour in water about 1 inch deep, add the cilantro sprigs and bring to a boil. Then add the fish, gently simmer on a low heat for 2 minutes, until opaque.
3) In a bowl, remove and flake the fish, pour off the cooking liquid.
4) In a food processor, process the shallots, garlic, ginger, lemongrass, shrimp paste, chili and salt for about 30 seconds, until smooth.
5) With the processor on, add fish through the lid and process for another 30 seconds until blended, then transfer to a bowl and keep aside.
6) In a large heavy saucepan, bring the coconut milk to a boil. Stir in the fish paste mixture, stir constantly and simmer over a low heat for about 2 minutes, until slightly thickened.
7) Stir in the lemon juice, fish sauce, and pineapple, cook for 1 minute. 8) Stir in the shrimp and cook for 1 1/2 to 2 minutes, until the shrimp are thoroughly cooked, then stir in 2 tablespoons cilantro.
9) In 6 shallow bowls, place the rice equally and Ladle over the hot curry.
SERVING
10) Garnish with the chopped cilantro and serve immediately.
1) Rinse and dry the flounder or sole fillet.
2) In a skillet, pour in water about 1 inch deep, add the cilantro sprigs and bring to a boil. Then add the fish, gently simmer on a low heat for 2 minutes, until opaque.
3) In a bowl, remove and flake the fish, pour off the cooking liquid.
4) In a food processor, process the shallots, garlic, ginger, lemongrass, shrimp paste, chili and salt for about 30 seconds, until smooth.
5) With the processor on, add fish through the lid and process for another 30 seconds until blended, then transfer to a bowl and keep aside.
6) In a large heavy saucepan, bring the coconut milk to a boil. Stir in the fish paste mixture, stir constantly and simmer over a low heat for about 2 minutes, until slightly thickened.
7) Stir in the lemon juice, fish sauce, and pineapple, cook for 1 minute. 8) Stir in the shrimp and cook for 1 1/2 to 2 minutes, until the shrimp are thoroughly cooked, then stir in 2 tablespoons cilantro.
9) In 6 shallow bowls, place the rice equally and Ladle over the hot curry.
SERVING
10) Garnish with the chopped cilantro and serve immediately.
Chef
