I couldn’t have picked a better recipe for my first ever homemade fish curry than River Cottage’s Thai Fish Curry.

It is so aromatic and the flavours are perfectly balanced. You can use firm fish fillets solely or a mix of fish and crab/crayfish meat. I reckon a couple of prawns would go amiss either.

Note: The River Cottage website says you can make and freeze the curry paste in larger batches ahead of time.

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Steps
  1. Making the curry paste
  2. Cooking the curry
  3. Serving
Ingredients
  • 2 Tbsp oil (I used peanut oil)
  • 400ml coconut milk
  • 200ml fish stock or water
  • 2 Tbsp fish sauce
  • 2 tsp raw sugar
  • 125g French beans (I used snow peas instead), sliced on the diagonal
  • 100g spring onions, sliced on the diagonal
  • 800g firm fish fillets (I used pink snapper), skin off and roughly cubed
  • Curry paste:
    • 2-6 small green chillies
    • 1 brown onion (small), chopped
    • 100g fresh ginger, chopped
    • 4 garlic cloves, peeled
    • 2 Tbsp galangal paste (I used a small chunk fresh out of my garden)
    • 3 lemongrass stalks, tough outer layers removed, finely sliced
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 1 lime, juice and zest
    • 4 kaffir lime leaves, chopped (optional)
    • 1 tsp Thai shrimp paste
    • 1 tsp sea salt
Equipment
  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 deep saucepan
  • 1 wet blender
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Making the curry paste
  1. Add to your wet blender the:
    • 2-6 small green chilies
    • 1 brown onion
    • 100g fresh ginger
    • 4 garlic cloves
    • 2 Tbsp galangal paste
    • 3 lemongrass stalks
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 1 lime, juice and zest
    • 4 kaffir lime leaves
    • 1 tsp Thai shrimp paste
    • 1 tsp sea salt
  2. Blend until you get a smooth paste.

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 Cooking the curry

  1. Heat the 2 Tbsp oil in your saucepan then fry the curry paste, keeping it gently moving, for several minutes on medium heat.
  2. Add the 400ml coconut milk and the 200ml fish stock or water, 2 Tbsp fish sauce and 2 tsp raw sugar.
  3. Bring to a simmer and cook for 20 minutes stiring occasionally.
  4. Now add the 125g French beans and the 100g spring onions and cook for another 5 minutes.
  5. Gently mix in the 800g of cubed fish and cook for another 3 minutes.
  6. If you are using any seafood (squid perhaps) that might go rubbery if over cooked, hold off till last minute.
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Frying the paste

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Serving

Serve on bowls of rice and garnish with slices of chili and torn coriander leaves.

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Enjoy and please visit the River Cottage website for more amazing meals,

PK

https://www.rivercottage.net/recipes/thai-fish-curry


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