Thai Fish Curry

April 30, 2019

Thai Fish Curry Serving Presentation

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

Ingredients.
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

Thai fish curry ingredients
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.
Saute shallots and chillies
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-fried-tomatoes-and-chopped-coriander
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.

Add-curry-paste-and-coconut-milk
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.

Add fish to sauce
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.
Enjoy:-)

Serving Presentation 2






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Great taste and great service

This was my first time trying these pastes after seeing them recommended online. They certainly lived up to the hype. Amazing vibrant flavours. They also delivered really fast.

Simply the best Thai Sauces

I've been using these for a year now and have introduced several friends to them. They simply make the best Thai curries I've had, particular favourites are the Red, Yellow and Bankok Style Green. The beauty is the simplicity, I've found a supplier of their recommended Coconut Milk, very important indeed, and add a teaspoon of chilli flakes if my guests like their curries hotter. Job done, beautiful tasty curries and no extra 'difficult to find' ingredients required.
I spotted these on a famous chef's website, she didn't name them but a contributor following did. A great find.

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Another must to have paste.

Best Thai Curry out

really can't recommend these enough, not been disappointed with any of them all very tasty, and provided you use a good coconut milk really easy and quick to make.

Perfect - all round!

Having returned from holidays in Thailand, we were eager to introduce some Thai recipes into our diet. It was a job to get Kaffir lime leaves as well as some other ingredients and we slowly reverted back to our 'normal' regime, that is, until we discovered the range of 'My Thai Curry'. We are very happy with the sauces and we like the packaging. It's the nearest to the freshly made items - produced in a much shorter time. Glad we found you!

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