Fish Curry

Ingredients:

serves 4

  • juice of 1 lime
  • 4 tbsp. fish sauce
  • 2 tbsp. Thai soy sauce
  • 1 fresh red chili, seeded and chopped
  • 12 oz / 350 g angler fish fillet, cut into cubes
  • 12 oz / 350 g salmon fillets, skinned and cut into cubes
  • 14 fl oz / 400 ml / 1-3/4 cups coconut milk
  • 3 kaffir lime leaves
  • 1 tbsp. Thai red curry paste
  • 1 lemongrass stalk (white part only), chopped finely
  • 8 oz / 225 g / 2 cups jasmine rice, boiled
  • 4 tbsp. chopped fresh cilantro



( Measurements Cooking )

Procedures:

Combine the lime juice, half the fish sauce, and the soy sauce in a shallow, nonmetallic dish. Add the chili and the fish, stir to coat, cover with plastic wrap, and chill for 1-2 hours, or overnight.

Bring the coconut milk to a boil in a pan and add the lime leaves, curry paste, the remaining fish sauce, and the lemongrass. Let simmer gently for 10-15 minutes.

Add the fish and the marinade and let simmer for 4-5 minutes, until the fish is cooked. Serve hot with boiled rice with chopped cilantro stirred through it.

Check Out More

Curry Recipe Thai



Have You Tried These Other Recipe for Thai Curry?

Thai Beef Curry with Coconut Milk

I served this Thai beef curry to my family during our dinner and it makes me wonder how did I cook this dish because it was really good. To tell you the truth, I’m just an average cook and maybe I was lucky with this one. I’ll try it again […][...]

Thai Shrimp Curry with Coconut Milk

This Thai recipe, the Thai shrimp with coconut curry, is easy to make and the dish taste good. Since, I’m not an expert cook; I always asked my wife for guidance whenever I don’t know some ingredients and terminology in cooking like the term “deveined the shrimp”. She taught me […][...]

Leave A Comment...

*