Re: [london.food] recipe: thai curry

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On Fri 21 Nov 2003, Billy Abbott <billy@xxxxxxx.xxx.xx> wrote:
> if i want to stick fish in, i'd guess that chucking it in a few minutes
> before serving would be the way?

doop cooked Thai fish curry last night, under direction from me.  He
stirfried aubergine, carrot, peppers and thin green beans, added curry
paste, stirfried a bit more, added creamed coconut, liquid and other
flavoury stuff, heated it to boiling, reduced the heat right down, put
the fish pieces on top, and cooked it on very low heat until it was done.

The reason for doing it like this is that the fish and vegetables
don't actually need that much cooking, but the vegetables can stand
stirring better than the fish can, so you get everything except the
fish into the pan and to the point where you won't need to stir very
much more, and only then add the fish.

Kake

• [london.food] recipe: thai curry Billy Abbott 21:21 on 21 Nov 2003
  any improvements gratefully received - i;ve only made this a couple fo
  • Re: [london.food] recipe: thai curry Marna Gilligan 22:09 on 21 Nov 2003
    [lots of stuff about green curry]
    • Billy Abbott 23:58 on 21 Nov 2003
      i just finished making and eating tonights version - no peppers (so just
      • too deep to show
  • Kate L Pugh 19:27 on 30 Nov 2003
    doop cooked Thai fish curry last night, under direction from me. He

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