On-set film caterer Andrew Teo from Gypsy Kitchen serves our cast and crew of 40, a daily dose of breakfast, lunch and afternoon tea, such is the perk of working in the film industry. Andrew’s ability to cook interesting, healthy and delicious food over a period of two months of filming necessitates that his dishes are not overly complicated to cook and serve. From the crew’s perspective, we get to sample a myriad of dishes every day with a selection of one red meat, one white meat and a vegetarian dish on offer.
One dish that had even the most die-hard anti-fish brigade tucking in, was Andrew’s Thai Fish Curry. I was dumbfounded watching and hearing these fish detractors going back for seconds. Personally, I love fish, all fish and seafood and generally will eat fish every day for lunch or dinner.
I begged Andrew for his secret Thai Fish Curry recipe, which he willing parted ways with. It’s ridiculously easy to make and the result WILL have those fish detractors licking their plates clean. I kept the meal simple by serving the curry with steamed green beans, jasmine rice and garnished with some crispy fried Thai basil leaves.
Thai Fish Curry served with steamed Green Beans, Jasmine Rice and crispy fried Thai Basil leaves.