[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 can (14 oz) 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 (precooked), 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
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.