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Cambodian   -   Curried Snapper (Curry Trey Ruah)   adapted from The Elephant Walk Cookbook

Description
Ingredients
  • ~~Paste~~
  • 1 Tablespoon Olive Oil
  • 3 Large New Mexico Green Chiles -- soaked
  • 1 Stick Cinnamon -- broken
  • 1/2 Teaspoon Nutmeg
  • 2 Whole Star Anise
  • 5 Pods Cardamom
  • 1 Stalk Lemongrass
  • 2 Tablespoons Cilantro -- finely chopped
  • 4 Cloves Elephant Garlic
  • 2 Medium Shallot -- finely chopped
  • 1 Tablespoon Galangal
  • 1 Tablespoon Ginger
  • 1 Cup Water
  • 2 Teaspoons Shrimp Paste
  • 1 Teaspoon Turmeric
  • ~~Fish~~
  • 3 Tablespoons Peanut Oil
  • 1 1/2 Cups Coconut Milk
  • 1/4 Cup Tamarind Paste
  • 2 Tablespoons Sugar
  • 2 Tablespoons Fish Sauce
  • 1 Teaspoon Salt
  • 2 Pounds Snapper Fillets -- chopped
  • 1 Small Eggplant -- cubed
  • 1/4 Pound Green Beans -- julienned
  • Bird's Eye Chiles -- thinly sliced
Directions Combine all paste ingredients in blender, make smooth.
Heat oil in skillet, Add spice paste, saute 2 minutes. Add coconut milk, let simmer 3 minutes. Add tamrind paste, sugar fish sauce and salt. simmer 4 minutes. Add fish eggpalnt and green beans. Cook untiel fish is tender aout 7 mnutes. Serve over rice, garnished with chiles.
Serves 4
Time to Make 0:00



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