FISH CURRY THAI RECIPES

Name: Thai Fish Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 medium onion, cut into slivers; 1 red bell pepper, cut into thin strips,strips halved; 3 -6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional); 1 tablespoon oil; 1 tablespoon red curry paste; 4 cloves garlic, minced; 10 -12 kaffir lime leaves; 1 teaspoon galanga powder; 1 cup vegetable broth; 1/2 cup sake or 1/2 cup dry white wine; 2 tablespoons shrimp sauce (fish sauce ok substitution); 1 (13 1/2 ounce) can coconut milk (I used lite); 1 stalk lemongrass, white part only,flattened with cleaver and sliced; 1 lb monkfish, cut into 1 inch cubes (sea bass, orange roughy, grouper, red snapper, salmon are ok substitutions); 3 roma tomatoes, peeled and quartered; 4 tablespoons cornstarch; 1/4 cup water; 1/4 cup chopped fresh cilantro; 1 lime, juice of

THAI FISH CURRY RECIPE - THAI.FOOD.COM

Thai Fish Curry Recipe - Thai.Food.com image

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.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 medium onion, cut into slivers
1 red bell pepper, cut into thin strips,strips halved
3 -6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional)
1 tablespoon oil
1 tablespoon red curry paste
4 cloves garlic, minced
10 -12 kaffir lime leaves
1 teaspoon galanga powder
1 cup vegetable broth
1/2 cup sake or 1/2 cup dry white wine
2 tablespoons shrimp sauce (fish sauce ok substitution)
1 (13 1/2 ounce) can coconut milk (I used lite)
1 stalk lemongrass, white part only,flattened with cleaver and sliced
1 lb monkfish, cut into 1 inch cubes (sea bass, orange roughy, grouper, red snapper, salmon are ok substitutions)
3 roma tomatoes, peeled and quartered
4 tablespoons cornstarch
1/4 cup water
1/4 cup chopped fresh cilantro
1 lime, juice of

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, FatContent 25.8, SaturatedFatContent 19, CholesterolContent 28.3, SodiumContent 40.4, CarbohydrateContent 19.6, FiberContent 1.9, SugarContent 3.9, ProteinContent 19.8

THAI GREEN FISH CURRY RECIPE - OLIVEMAGAZINE

Thai Green Fish Curry Recipe - olivemagazine image

Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild thai green curry paste, ready in just 10 minutes

Provided by OLIVEMAGAZINE.COM

Categories Fish and seafood

Total Time 10 minutes

Number Of Ingredients 8

Ingredients

Thai green curry paste 2 tbsp
coconut milk 400g tin
sugar snap peas 200g
skinless fish fillet 400g, (use white fish or salmon or trout or a mixture) cut into biggish pieces
fish sauce to season
red chilli 1, finely sliced
coriander leaves a handful, chopped
rice to serve

Steps:

Put the curry paste in a pan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sugar snaps and cook for 1 minute.
Add the fish and cook gently for 3 minutes or until the fish is cooked through, then season with a few splashes of fish sauce. Sprinkle on the chilli and coriander, and serve with rice.

Nutrition Facts : Calories 586 calories, FatContent 39 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 41 grams protein, SodiumContent 1000 milligrams of sodium

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