Serves: 4 as part of a shared meal
Conversion Chart: Here >>
Ingredients:
1 tsp grated palm sugar, plus extra pinch
1 lemongrass stem, pale part bruised
6-8 thin slices galangal
2-3 kaffir lime leaves, plus extra thinly shredded to serve
200g barramundi fillet (or other white fish), roughly chopped
2 tsp fish sauce, or to taste
300ml good-quality coconut cream,plus extra to serve
Juice of 1 lime or kaffir lime
A few green bird’s-eye chilies, bruised
Chef David Thompson's Geng Gati Curry Paste: Here >>
Chef's Notes:
Bird’s-eye chillies are tiny, intensely hot thai chillies.
Wild ginger (grachai) is available fresh or pickled (drain and rinse before use).
Procedure:
For the paste, soak dried chilies in water for 10 minutes or until softened slightly. Squeeze to remove excess liquid, then roughly chop chilies. Place soaked chilies in a mortar and pestle with the remaining ingredients and pound to a fine paste. (you can cheat by pureeing in a blender with a little water or stock.) Set paste aside. Place pinch of palm sugar, lemongrass, galangal, lime leaves, a pinch of salt and 1/2 cup (125ml) water in a pan. Bring to the boil over medium-high heat. add fish and simmer rapidly for 3-5 minutes, stirring to gently break up the fish, until cooked. stir in fish sauce and 1 cup (250ml) coconut cream, then simmer for 2-3 minutes. Work in 1 tbs curry paste, reduce heat to low and simmer for a further 2-3 minutes. Check the seasoning, adding lime juice, a little more palm sugar or fish sauce and the remaining coconut cream to taste. Simmer for a further 3-5 minutes until rich, creamy and slightly dry. Remove from heat, cover and set aside to rest for at least 20 minutes to help the flavors develop. check seasoning – it should taste hot, salty, rich and creamy with a lingering length of taste. stir in shredded lime leaves, and chili if using. serve garnished with 1 tbs coconut cream and any remaining lime leaves. serve with rice.* From Asian food shops (kaffir lime and turmeric also from selected green grocers).
Restaurant: Nahm
Recipe Type: Authentic
Submitted By: Chef David Thompson
Recipe Author: Chef David Thompson
Original Photograph By: Mark Roper
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.littlewhitedish.com.au/pdf/Editorial/David_Thompson_abc_nov09.pdf
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