Coconut and green curry sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Notes about this recipe

  • Delys77 on July 03, 2012

    I made the halibut with this green curry sauce last night, and I really liked the sauce. I was out of dry white wine so I used a bit of dry vermouth instead, and it doesn't seem to have affected the sauce negatively at all. The result was creamy and tangy, with a touch of sweetness and an aromatic base that is very tasty. I also didn't note that it was meant to sit for a few days but I found the sauce very tasty even freshly made. I think all curry pastes aren't created equal, as I actually found the sauce a little too tame. Mr. Delys actually asked for some minced chilies which I think I will need to add to the sauce next time if I am using the same chili paste. The only other thing ot note is that there are three ingredients that contribute a sour note to this recipe, the lemon grass, lime juice, and kaffir lime leaves. All of which add their own characteristic note, just remember to follow the suggested proportions so that your sauce doesn't end up too astringent.

  • Jane on July 03, 2012

    p.431 I liked this a lot. It is easy to prep. I didn't notice until too late the advice to make it a day or two ahead but I still thought it was great. I couldn't find fresh kaffir lime leaves so I used dried. I did find it very spicy so next time I will use half the green curry paste. I served it with the halibut poached in milk with bok choy on p.89 - a great meal.

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