40 grams Thai green curry paste, depending on your taste
30 grams of sugar
4 tablespoons Go-Tan Wok oil
4 tablespoons Go-Tan Nuoc Mam
3 lemongrass stalks, cut into diagonal pieces
1 teaspoon of salt
½ bunch of Thai basil
2 courgettes (yellow and green)
300 grams green beans
Preperation
Wash the vegetables and remove the tips from the green beans. Cut these into two or three pieces, depending on how big they are. Cut the zucchini into half moons about 0.5 cm thick. Cut the cod fillet into pieces of equal size (about 4 x 5 cm)
In a pressure cooker, heat the curry paste in the wok oil over a low heat for 5 minutes. Add water. Bring to boil. Then add the lemongrass, salt, Nuoc Mam and sugar. Add the coconut milk and lower the heat. When the curry starts to boil gently, add the green beans. After 2 minutes, add the courgettes. Let it cook for a further 2 minutes. Taste the vegetables; these should still be a bit al dente. Add the codfish pieces and make sure they are well submerged in the soup. Bring to the boil, turn off the heat and let the soup stand for another 5 minutes with the lid on.
Meanwhile, pluck the basil leaves that you sprinkle over the soup just before serving. Taste and add additional spices if necessary and check if fish is cooked. It should be pearlescent inside.
You can serve Thai rice or rice noodles with the curry soup.
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