Sunday Night Thai

We found a good Asian supermarket on Saturday, so to celebrate I made a green curry last night. I augmented the curry paste with ginger, lemon grass, kaffir lime leaves, garlic, and onions. Just before serving I added some lime juice and sugar.

To go along with the sauce, I breaded some pieces of rotbarsch (redfish or ocean perch) by dredging them through egg and paniermehl (somewhere between standard American breadcrumbs and panko), and then shallow fried them in peanut oil. We also had some sauteed napa cabbage and broccoli stem pieces, and a big pot of jasmine rice.

As always we had a green salad. Last night though the flavor clash between the salad and the curry was extreme enough that the salad had to wait to be eaten as a second course. :-)