Green Curry With Lake Trout And Green Beans Recipe

Name: Green Curry With Lake Trout And Green Beans Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut milk; 4 tablespoons green curry paste; 1 cup green beans, trimmed, and cut into 1 1/2-inch segments; 1 cup baby eggplants, cut into 1/2-inch cubes; 1/2 cup frozen peas; 8 ounces lake trout or salmon fillet, skin removed, cut into 1-inch cubes; 2 tablespoons Asian fish sauce; 2 tablespoons palm sugar or brown sugar; 1/2 cup chicken stock; 8 basil leaves (preferably Thai), roughly chopped; 1 lime

Servings: persons

1 (14 ounce) can coconut milk
4 tablespoons green curry paste
1 cup green beans, trimmed, and cut into 1 1/2-inch segments
1 cup baby eggplants, cut into 1/2-inch cubes
1/2 cup frozen peas
8 ounces lake trout or salmon fillet, skin removed, cut into 1-inch cubes
2 tablespoons Asian fish sauce
2 tablespoons palm sugar or brown sugar
1/2 cup chicken stock
8 basil leaves (preferably Thai), roughly chopped
1 lime

1
Without shaking the coconut milk can, remove the lid and spoon off a 1/4 cup of the thick cream on top. Transfer this to a 12-inch non-stick skillet, and turn the heat to medium-high. When the fat separates and liquid starts to sizzle, stir in the green curry paste and reduce the heat to medium-low. Cook, stirring occasionally, until the paste is very fragrant, about 3 minutes.
2
Add the green beans and eggplant and stir well with the curry paste. Cook, stirring occasionally, until coated in the curry paste and starting to soften, about 3 minutes.
3
Pour in the remaining coconut milk, stir to combine, and then bring to a boil over medium-high heat. Reduce heat to maintain a steady simmer, and cook for seven minutes. Add the frozen peas and fish pieces, and continue cooking until they are almost cooked through, about 3 minutes.
4
Add fish sauce, chicken stock, and sugar and stir to dissolve sugar. Simmer for 1 minute longer. Remove from off the heat, add most of the Thai basil. Add lime juice to taste. Serve the curry in bowls with white rice on the side. Garnish with remaining Thai basil.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk, 4 tablespoons green curry paste, 1 cup green beans, trimmed, and cut into 1 1/2-inch segments, 1 cup baby eggplants, cut into 1/2-inch cubes, and more.

Yes, Green Curry With Lake Trout And Green Beans Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!