Thai Fish Curry
This Thai fish curry is simplicity itself. Made with yellow curry paste as it is here, it is more typical of the fish curries of Southern Thailand and Malaysia owing to the light Indian spicing of the yellow curry paste. This could also be cooked in the same manner using red or green curry paste. Many Thai fish curries are not always compatible with Western tastes, often being cooked with fish heads and too sour for the Western palate. However, this is not the case with this version which is both easy to cook and makes for very easy eating too! This can also be cooked with a wide variety of fish, in this example I’m using Red Bream simply because I saw it at the fishmonger’s and wanted to give it a try, turned out to be delicious I’m pleased to say. This will work well with any firm white fish such as cod or hake and my preference is to cook it in the form of fish steaks rather than fish fillets as they hold together better.
As always, the choice of coconut milk in a Thai curry plays a very big part in how your dish ends up so do check out this page on Cooking with Coconut Milk
1 pouch of My Thai Curry Yellow Curry Paste
500 to 700 g of firm white fish
1 can of coconut milk
A few chillies, mild to medium heat
A few shallots and some sprigs of coriander.
1 or 2 Limes
Add some oil to a pan, bring to a medium heat and add some halved shallots and sauté for a few minutes and then add the chillies sliced lengthwise but kept intact as in the picture. Cook for a few minutes more.
Cut the tomatoes as shown in the picture below, this allows their sweetness to come out, and add to the mixture and cook for a few minutes before adding some sliced or chopped coriander and cooking for a minute or so more.
Add the Yellow Curry paste and then the coconut milk, use the thicker part of the coconut milk from the top of the can at first and cook through for a few minutes then adding the remainder of the coconut milk to the desired thickness. Cook the sauce gently for around 10 to 15 minutes to allow the flavours from the vegetables to enter the curry sauce.
Place your fish chunks into the sauce and cook gently until done, this would depend on the thickness of the fish but around 10 minutes should be sufficient in most cases.Your choice of fish can also add sweetness to the dish so you can adjust the flavour of the curry with some fresh lime juice at the end of cooking and also serve with lime wedges at the table if you wish.
Serve and garnish with some coriander and sliced chili or as you prefer. I served this with Thai red rice which is available in Sainsbury's in the UK.
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