Mild white fish gets a jolt from fiery green curry paste, balanced by sweet chunks of pineapple and basil.
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Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).
In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the Chinese long beans, onions, and ginger slices and continue to simmer, adjusting the heat as necessary. After 3 minutes add the fish and continue to simmer. After another minute, add the pineapple and continue to simmer until everything is tender and cooked through, about 1 minute more.
Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the lime wedges.
I've made several of these Thai curries from this issue, and this one is my favorite. I've made it 3 times now. I like spicy food, and I think this one is pretty balanced. I make it with cod and lite coconut milk.
For those who are not consumate curry eaters, be warned. This recipe as written is extremely spicy and I used only 2 tbsp of Thai Kitchen green curry paste. I enjoy spicy food but my children did not touch the dish. Next time, I will use only two teaspoons of curry paste (or less) and hopefully, it will be more palatable for the entire family.
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