Thai Fish Curry Recipes
THAI FISH CURRY
Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. Monkfish is said to be the poor man's lobster; it has a texture similar to it, but I can guarantee lobster will be the last thing on your mind when you taste this delectable curry.
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
- Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
- Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
- Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
- Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
- Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
- Serve with steamed jasmine rice, if desired.
Nutrition Facts : Calories 410.2, Fat 25.8, SaturatedFat 19, Cholesterol 28.3, Sodium 40.4, Carbohydrate 19.6, Fiber 1.9, Sugar 3.9, Protein 19.8
THAI FISH CURRY
Coriander and ginger are two of my favourite flavours, and so Thai food is one of my favourite cuisines. This curry is one of my own making, so true Thai food masters will frown on it, but I love it. It's sweet, spicy, salty and sour, and warms you up after a long, cold day. I love cooking with fish, too, because it is so quick to cook and so this recipe is perfect when you want something packed full of flavour but quick and easy to make. This curry will serve 4 (we're having the leftovers for lunch tomorrow), but if you're cooking for 4 you'll need to double the amount of rice. This takes 20 minutes to cook. Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99
Provided by harriettoller
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1. Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don't cut into slices, just bruise the flesh) and add to the pan.
- 2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.
- 3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.
- 4. Finally, chop the coriander and basil leaves and stir inches Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!
- Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99.
Nutrition Facts : Calories 463.3, Fat 46.9, SaturatedFat 38.9, Sodium 986.5, Carbohydrate 12.5, Fiber 2, Sugar 1.9, Protein 6.5
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