Thai Fish Curry

posted in: Recipes | 1

Thai Red Curry with Fish .. Everyone that has tried this loves it,  at the right time of year 4 of the ingredients come from the garden. You will need the following, all of which are easily sourced from most supermarkets :-

 

Coriander Seeds
Fresh Ginger

Garlic Clove
Half a red pepper
Dried or fresh red chili
Shallot or half a small onion
Sugar, salt, black pepper
Lemon Grass stalks
Fish Sauce
White Fish Fillets ( eg Chunky pieces of Cod, or if you're feeling rich monkfish tails)
Kaffir Lime Leaves ( dried just fine )
Can of coconut milk

 

I use a coffee grinder add on for a food processor to prepare all the ingredients, I find that the bigger food processors just can't cope with small amounts of ingredients.  I guess if you haven't got on that a pestle and mortar would do.

First I prepare the dry ingredients for the sauce,  In a small dry frying pan put in a generous desert spoon of coriander seeds,  heat until they just start to change colour, and you get the aroma.  Add these to the grinder with a teaspoon of sugar,  dried red chili  ( if you're using fresh chili, then grind this instead with the garlic in step 2),  2 lemon grass stalks ( say 3cm each), grind of salt, grind of black pepper.  Grind until a powder, and tip into a small bowl.

Next, using the same grinder add 1 clove of garlic, roughly chopped,  2cm of fresh ginger, peeled and roughly chopped,  shallot, or 1/2 small onion chopped,  1/4 to 1/2 a red pepper roughly diced.  Grind/liquidise until a smooth paste.  Pour this into the bowl with the ground dry ingredients and mix well.

 

Nearly there now 😉  Get your fish ready ( so if you've got frozen defrost it first). In a medium size pan heat up a desert spoon of sunflower oil,  it's hot enough when you add a drip of the sauce that it starts to sizzle.   Pour in the sauce, stir will, and cook for a couple of minutes.  Add one or two desert spoons of the thai fish sauce, stir will, then add the can of coconut milk  ( make sure you stir it will before adding).  Add 2 kaffir lime leaves, or a squeeze of  fresh lime juice.

Put in the fish fillets and cook to taste.  I find that 10 – 15 minutes is more than enough unless you have a really big piece of fish.   If you only have a bit of fish you can pad it out with some king prawns as well. 

Serve with garlic and coriander Naan breads to mop up the delicious sauce, white rice, and maybe some gobi saag  ( recipe to follow 😉 ).

One Response

  1. I agree that it's definitely worth making your own curry paste and not too difficult either.    The tip about putting extra red pepper in to keep the colour is really useful as I always find my Thai red curry sauces are much less red than I want them to be.   I'll try using extra pepper next time.