Green Thai Kebabs
By Antony Worrall Thompson, serves 4
INGREDIENTS:
• 1 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 125ml coconut milk
• juice of half a lime
• 1 tbsp nam pla (fish sauce)
• 1 tbsp chopped coriander leaves
• 500g firm fish, such as salmon or monkfish, cut into medium-sized squares
• 8 x 1cm slices of ripe pineapple, peeled and cut into squares
• 24 leaves basil or Thai basil
• oil, for the grill
METHOD:
• Heat a wok over a high heat, pour in the oil and heat until smoking.
• Add the green curry paste and cook, stirring, for one minute. Add the coconut milk and bring to the boil. Cook until thickened slightly.
• Remove from heat and cool completely, then add lime juice, nam pla and chopped coriander. Add the fish to the mixture and stir well. Cool. Transfer to a sealed plastic bag and refrigerate for one hour.
• Soak eight small wooden skewers in water. Thread the pieces of fish onto the skewers, alternating with the pineapple squares and the basil leaves.
• Rub a griddle pan with a bit of oil then heat over a high flame or barbecue. Cook the kebabs for about two minutes on each side or until the fish is cooked to your liking.
• As you grill, brush the skewers with some of the marinade and season with salt (if needed).
• Great served with spicy green vegetable noodles.
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Tuesday 07 February 2012
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