Fish Curry

Fish Curry Recipe:



1/2 cup fresh cilantro stems and leaves, chopped
1 can coconut milk quality
4 green onions, sliced
1 inch size piece galangal or ginger, grated
4 cloves of garlic
2 c. fish sauce
1 c. regular chili powder
2 c. ground cumin
2 c. ground coriander
2 c. brown
1/2 c. turmeric
1 c. shrimp paste
1 fresh red chilli, chopped


3-4 fillets of fresh or frozen fish
Handful fresh mushrooms, sliced
1 red bell pepper, 
1 medium tomato, cut into small pieces
Handful of fresh basil
Handful of fresh coriander
Fresh lime or lemon wedges for garnish


Place all ingredients "Thai Curry Sauce In a food processor, chopper, or blender. Process well to form a mild curry sauce.
Pour sauce into a wok (or large skillet) and place over medium-high heat. If you have kaffir lime leaves, also add them. Bring to a boil.
Add fish, mushrooms and red pepper. Stir well. Reduce heat to medium-high heat, or until it simmers gently. Cover and cook 6-8 minutes.
Add tomatoes and gently stir in. Simmer (covered) for another 2-3 minutes.
Do a taste test of salt and sweetness, adding more fish sauce (instead of salt) until enough salt. If it is too sour for your taste, add a little sugar. If it is too salty or sweet, add 1-2 tablespoons. lime (or lemon) fresh juice. Pour the fish with curry sauce and vegetables on a platter or in a serving bowl. Sprinkle with fresh basil and cilantro. Garnish with lime or lemon and serve hot with Thai jasmine rice.

Recipe Video:


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