[MED] 10 min
[LOW] 1–2 min + 1 min + 3–4 min
[MED] 1–2 min
[LOW] 10 min
3 (4 oz each) yellowtail fillets, sushi-grade
1 14-oz can unsweetened coconut milk, divided
1 ½ tablespoons Thai green curry paste
4–5 thin slices fresh ginger (or galangal), peeled
4–5 thin slices garlic
1 mushroom, stemmed and cut into 8 pieces
½ eggplant, cut into wedges
½ small zucchini, cut into wedges
⅓ Anaheim pepper, seeded, sliced into thin strips
¼ small onion, cut into wedges
2 green beans, trimmed, cut diagonally into 1” pieces
¼ bamboo shoot (pre-cooked), cut into wedges
1 tablespoon brown sugar (or palm sugar)
1 tablespoon fish sauce
2 1” piece lemongrass, cut diagonally
2 Kaffir lime leaves
Basil (or Thai basil)
Divide coconut milk into 2 equal parts. Pour ½ of the milk into the pot and reduce over [MED] heat for about 10 minutes, or until the fat starts separating from the milk. Stir constantly to prevent the milk from burning.
Switch to [LOW] heat and add green curry paste. Cook for 1–2 minutes until fragrant. Add ginger and garlic and cook for another minute.
Add Vegetables and cook for 3–4 minutes or until Vegetables are slightly cooked on the surface.
Add bamboo shoot, the remaining ½ of the coconut milk, brown sugar and fish sauce. Stir well. Add lemongrass and lime leaves. Switch to [MED] heat and cook for 1–2 minutes; bring to a boil.
Once the sauce starts boiling, add yellowtail. Cover and simmer over [LOW] heat for 10 minutes or until the vegetables and fish are cooked through. Transfer to a plate and garnish with cilantro, garlic chives and basil. Serve with rice.
For Step 1, coconut milk is ready when the simmering sound turns into a sizzling sound. The reduced milk will look like broken mayonnaise.
If using chicken instead of yellowtail, add chicken in Step 3 with the vegetables.
Credit: Chef Tetsu Yahagi - Recipe video
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