Green Curry of Seafood - the White Hat recipe

Ingredients

back row left to right: coriander, Asian basil, mint, red chillies, lime leaves, garlic, red onion
centre row: galangal, lemon, lemon grass, fish fillets, prawns
front row: white hat (not for cooking), coconut cream, green curry paste

The seafood can be just about any combination of delicately flavoured seafood. (In the photo above the fillets are John Dory, and together with the fresh uncooked local prawns came to a total of $10 at the Victoria Market. Expect to pay at least twice that for thawed overseas product at many supermarkets.)

A note on the levels of flavour and the curry paste

When making a dish like this we tend to add flavour in four stages.

1. The initial light frying of the 'aromatics' - onions, garlic, lemon grass, etc.
2. The complex flavours added by the green curry paste and coconut cream
3. The separate contrasting tastes added by slivers of ingredients added towards the end of cooking
4. The garnish

and of course none of these should obliterate the individual tastes of the seafood. That's the theory anyway, and sometimes we get it pretty right.

Much of the above depends on the quality of the curry paste. With a good freshly home made curry paste, step 1 can be dispensed with and even 3 & 4 become less important. But we often don't have access to the fresh ingredients required for a home made paste. A good specialty paste can be assisted by some fresh ingredients to emphasize the flavours which are already there, and many a commercial curry paste needs all the help it can get from steps 1, 3 & 4.

Preparation

At White Hat we often find our ingredients and prepare them 'on the run' during the cooking process. You can't get away with that approach with a dish like this which cooks in a relatively quick time.

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