Food Around the World - Thai Red Fish Curry with Coconut Rice and Pak Choi
I first tasted a delicate Thai fish curry in a restaurant on the beach in Kho Samui. The menu was simple and authentic, but the flavour was unforgettable. I hope this humble recipe does justice to the one I tasted; using the freshest ingredients and making your own red curry paste will go along way. Complete your Thai meal with a mango lassi.
Peanut oil for frying
2 shallots
1T freshly grated ginger
2 cloves garlic, finely chopped
1T red curry paste (see recipe below)
4 fillets white firm fleshed fish cut into chunks - we ate a lot of Dorado in Thailand
800ml coconut milk
225g Thai fragrant rice, well rinsed
1 stick lemongrass
2 heads pak choi
juice of 1 lime
1T fish sauce
2T chopped coriander
Prepare the rice by combining it with the lemon grass and 400ml coconut milk in a saucepan. Bring to the boil and then reduce to a simmer. Cook with the lid on for 10 minutes. Leave with the lid on until you finish the curry and are ready to serve. Remove the lemongrass before serving.
Heat the oil in a saucepan and fry the shallots, ginger and garlic for a few minutes. Add the curry paste and mix well. Add 400ml coconut milk and simmer for 5 minutes. Add the fish and cook for 10 minutes. Add the lime juice and fish sauce.
Add the pak choi on top of the curry and steam for 5 minutes.
Serve the curry, rice and pak choi with the freshly chopped coriander.
Red Curry Sauce
Bought versions vary in taste and heat. Make your own and control the heat and saltiness. Store in a sterilised bottle in the fridge for up to 2 weeks.
3 shallots roughly chopped
2 cloves of garlic
1-2 red chillies, deseeded and chopped
1 portion of ginger peeled and chopped
juice and zest of 1 lime
1 lemon grass stalk, outer part removed, and cut into pieces
2T ground coriander
1T freshly ground pepper
1T fish sauce
1T ground cumin
1T crushed cardamom
Place all the ingredients in a food processor and blend well. Store in an jar in the fridge.
Tip add Thai basil at the last minute for a depth of authentic flavour.
Peanut oil for frying
2 shallots
1T freshly grated ginger
2 cloves garlic, finely chopped
1T red curry paste (see recipe below)
4 fillets white firm fleshed fish cut into chunks - we ate a lot of Dorado in Thailand
800ml coconut milk
225g Thai fragrant rice, well rinsed
1 stick lemongrass
2 heads pak choi
juice of 1 lime
1T fish sauce
2T chopped coriander
Prepare the rice by combining it with the lemon grass and 400ml coconut milk in a saucepan. Bring to the boil and then reduce to a simmer. Cook with the lid on for 10 minutes. Leave with the lid on until you finish the curry and are ready to serve. Remove the lemongrass before serving.
Heat the oil in a saucepan and fry the shallots, ginger and garlic for a few minutes. Add the curry paste and mix well. Add 400ml coconut milk and simmer for 5 minutes. Add the fish and cook for 10 minutes. Add the lime juice and fish sauce.
Add the pak choi on top of the curry and steam for 5 minutes.
Serve the curry, rice and pak choi with the freshly chopped coriander.
Red Curry Sauce
Bought versions vary in taste and heat. Make your own and control the heat and saltiness. Store in a sterilised bottle in the fridge for up to 2 weeks.
3 shallots roughly chopped
2 cloves of garlic
1-2 red chillies, deseeded and chopped
1 portion of ginger peeled and chopped
juice and zest of 1 lime
1 lemon grass stalk, outer part removed, and cut into pieces
2T ground coriander
1T freshly ground pepper
1T fish sauce
1T ground cumin
1T crushed cardamom
Place all the ingredients in a food processor and blend well. Store in an jar in the fridge.
Tip add Thai basil at the last minute for a depth of authentic flavour.
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