Mild white fish gets a jolt from fiery green curry paste, balanced by sweet chunks of pineapple and basil.
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.
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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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