- Sarah May 22, 2005 06:50 PM
I'm interested in making a Thai green curry with salmon and veggies. I have the curry broth figured out (green curry paste, brown sugar, fish sauce, cilantro or basil, and coconut milk). I thought I could poach the salmon in that broth.
How do I poach? What type of pan? cover? timing?
Do I poach, remove the fish, cook the veggies, and then replace the fish?
Do I poach the fish, keep the fish in broth, and then add veggies?
I'll be using broccoli, zucchini, and carrots- which I don't cook long, I like the crunch of fresh veg.
And, if you're not bored yet- what about wine or possible quick appetizer? This is for myself and a friend, maybe leftovers for hubby.
I would recommend Mai Pham's Vietnamese and Thai cookbook -- there is an excellent recipe for green curry that I use in there. Don't forget you'll also want lime leaves, lemongrass, and chiles in your broth, and both cilantro and basil.
I would just cut the fish into the size you want and cook it directly in the curry sauce, don't bother poaching it separately, it's just another pan to wash.
I don't normally drink wine with Thai food, but I suppose a light white like a Sauvignon Blanc would go OK. I prefer beer or tea with my Thai food. As for an appetiser, you could make goi cuon, which are Vietnamese fresh summer rolls (the non-fried kind) -- there is also a recipe in Mai Pham's book. You'll need shrimp, roast pork, rice noodles, lettuce, mint, cilantro and peanut sauce, as well as banh cuon that have been soaked, which are the rice-paper wrappers. I assume that since you can get fish sauce you have an Asian market at your disposal!
Finally, just my own green curry experience: bamboo shoots, straw mushrooms and briefly boiled Thai eggplants make wonderful vegetable additions to kiew warn (green curry).