THAI FOOD FISH RECIPES

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

THAI COCONUT FISH RECIPE | LAND O’LAKES

Thai Coconut Fish Recipe | Land O’Lakes image

Thai flavors of coconut and curry come together in this fish recipe.

Provided by Land O'Lakes

Categories Fish Coconut Main Course Savory Cooking Fruit Seafood Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

Topping
1/2 cup sweetened flaked coconut, toasted
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly grated lime zest
Thai Fish
2 tablespoons Land O Lakes® Butter
1/4 cup finely chopped shallots
2 tablespoons red curry paste
2 tablespoons fish sauce
1 (13-ounce) can coconut milk
2 tablespoons finely chopped fresh lemongrass
2 teaspoons finely chopped gingerroot
1 pound fresh or frozen cod fillets, * thawed if frozen, cut into 1-inch chunks
3 cups hot cooked rice

Steps:

Combine all topping ingredients in bowl; set aside.
Melt butter in 12-inch skillet until sizzling. Add shallots; cook over medium heat 3-5 minutes or until tender. Add curry paste; continue cooking, stirring, 1 minute or until heated through. Stir in fish sauce, coconut milk, lemongrass and gingerroot. Bring to a boil.
Reduce heat to medium-low; cook 4-6 minutes or until slightly thickened. Add cod; continue cooking 5-7 minutes or until fish is opaque and flakes easily.
Divide rice evenly among serving bowls. Spoon fish mixture over rice. Top with coconut mixture.

Nutrition Facts : Calories 590 calories, FatContent 34 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 65 milligrams, SodiumContent 1090 milligrams, CarbohydrateContent 46 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 27 grams

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