THAI FISH CURRY RECIPE 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 FISH CURRY RECIPE - FOOD.COM

Thai Fish Curry Recipe - Food.com image

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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon sesame oil
1 inch piece gingerroot, chopped
3 garlic cloves, chopped
1 red chili pepper, chopped
1 bunch fresh coriander
2 stalks lemongrass
2 (400 ml) coconut milk
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar
8 kaffir lime leaves
250 g white fish, e.g. cod, chopped into bitesize chunks
200 g sugar snap peas
10 basil leaves
250 g Thai rice, cooked

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, FatContent 46.9, SaturatedFatContent 38.9, CholesterolContent 0, SodiumContent 986.5, CarbohydrateContent 12.5, FiberContent 2, SugarContent 1.9, ProteinContent 6.5

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