Thai Fish with Chile in Curry Sauce Recipe
Ingredients:
- 2 pounds any firm, white-fleshed fish, filleted, cut into 1-inch squares
- 1 teaspoon salt
- 5 shallots or 1 onion, chopped
- 3 cloves garlic, chopped 1 1/2 inch piece ginger, chopped
- 2 candlenuts or raw macadamia nuts (optional)
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 cup thick coconut milk, divided
- 4 large green chiles, seeded and cut diagonally
- 1 pinch galingal*
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 tablespoons tamarind water or 2 tamarind slices
- 2 kaffir lime leaves or bay leaves
How to cook Thai Fish with Chile in Curry Sauce:
- Sprinkle the fish with salt.
- To make the paste, put the shallots or onion, garlic, ginger, and candlenuts or macadamia nuts, if desired, into a blender with the oil and water, and blend until smooth.
- In a saucepan heat 3 tablespoons of the coconut milk. Bring to a boil, stir for 1 minute, and add the paste from the blender.
- Continue stirring, add the chiles, galingal, coriander, cumin, turmeric, tamarind water or slices, and kaffir lime leaves or bay leaves.
- Then add the rest of the coconut milk. Let this bubble gently for 20-30 minutes, stirring often, until reduced by half.
- Carefully put in the fish and continue cooking for 10 minutes. Taste, and adjust the seasoning.
- Serve hot with rice, accompanied by prawn crackers and lots of vegetables or salad.
Note:
The Thai Fish with Chile in Curry Sauce recipe very easy to prepare and so good!
The Thai name for this recipe is Kare Ikan Dengan Limbok Hijau.
Comments:
*The Galangal plant (Galanga, Blue Ginger) is a rhizome with culinary and medicinal uses. (Thai: “Kha”). It is used in various Asian cuisines (for example in Thai cuisine Tom Sum, Tom Yum soups, and Tom Kha Gai). Though it is related to and resembles ginger, there is little similarity in taste.
This recipe for Thai Fish with Chile in Curry Sauce serves/makes: 4 – 6
The Thai Fish with Chile in Curry Sauce (Kare Ikan Dengan Limbok Hijau) recipe is adopted from The Homestyle Thai and Indonesian Cooking by Sri Owen 1988.
Main Ingredient: Various Fish
Preparation Method: Poached/Simmered
Cuisine: Thai