Thai Fish Curry
Recipe: #9509
May 08, 2013
Categories: Curries, Bass, Salmon, Snapper, Thai Sunday Dinner, No Eggs, Spicy, Salmon Dinner, more
"Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. Monkfish is said to be the poor man's lobster; it has a texture similar to it, but I can guarantee lobster will be the last thing on your mind when you taste this delectable curry."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (2023.2 g)
- Calories 945.3
- Total Fat - 12.8 g
- Saturated Fat - 4 g
- Cholesterol - 40.8 mg
- Sodium - 616.6 mg
- Total Carbohydrate - 174.5 g
- Dietary Fiber - 6.6 g
- Sugars - 134.7 g
- Protein - 27.6 g
- Calcium - 344.1 mg
- Iron - 3.9 mg
- Vitamin C - 142.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
Step 2
Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
Step 3
Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
Step 4
Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
Step 5
Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
Step 6
Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
Step 7
Serve with steamed jasmine rice, if desired.
Tips
No special items needed.
1 Reviews
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