Thai fish curry
Often in the middle of winter, when you’ve had your fill of stodgy food some fresh fish is just what you need. My favourite spicy, curry, hot flavours are Thai and especially Thai fish curry. Serve this with steamed Basmati or Jasmine rice.
RECIPE
2 garlic cloves
Small piece of fresh ginger
1 red chilli, seeds removed
4 spring onions sliced
2 fresh kaffir lime leaves
Small bunch of fresh coriander leaves
800gm white fish eg. snapper, tarakihi, gurnad
400ml can coconut milk
Rock salt
Fresh lime wedges
2 tbsp oil for frying
Place the first 5 ingredients in a processor and blend to a paste. Cut fish into cubes and pan fry lightly in oil. Add the curry paste to the pan and stir for one minute. Add the coconut milk and simmer for 5 minutes till fish is cooked through. Season with salt. Serve with rice and lime wedges.
We are a FREE magazine celebrating fresh local flavour in the BOP & Waikato. We write, cook, photograph and talk food pretty much constantly. If you would like to view issues of Nourish and/or receive Nourish recipes, news & tips then enter your email address below and click the 'view nourish' button
Just tried this Thai fish curry recipe using 1/2 tsp dry chilli flakes because that’s all I had and added four florets of blanched broccoli chopped, with the coconut milk. I used a good aromatic coconut oil to fry the fish. A fantastic combination of ingredients..
Thanks for that Buck, where did you get your coconut oil from? Sounds delicious…