Thai Fish Curry Recipe

Name: Thai Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shallots, chopped roughly; 2 inch root ginger, peeled and sliced finely; 2 inch fresh lemon grass, outer leaves removed; 2 inch galangal, peeled and chopped finely; 3 red chillies, de-seeded and chopped roughly; 1 tbsp ground almonds; 1/2 tsp turmeric; 1/2 tsp salt; 400ml coconut cream; 4 fish steaks, cod,halibut or hake..

Servings: persons

4 shallots, chopped roughly
2 inch root ginger, peeled and sliced finely
2 inch fresh lemon grass, outer leaves removed
2 inch galangal, peeled and chopped finely
3 red chillies, de-seeded and chopped roughly
1 tbsp ground almonds
1/2 tsp turmeric
1/2 tsp salt
400ml coconut cream
4 fish steaks, cod,halibut or hake..

1
place shallots, ginger, lemon grass, galangal, chillies, ground almonds, tumeric and salt in a blender. Add 6 tablespoons of coconut cream. Blend to a paste.
2
Pour the paste into a large frying pan. Bring to the boil and cook, stirring for 4 minutes. Add the remaining coconut milk and bring to the boil.
3
Place the fish steaks in the pan and simmer for 10 minutes, turning once, until the fish is cooked and flakes when tested with a fork. If the sauce is to thin, transfer fish to a warm plate and boil down the sauce until ur desired consistency. Garnish with red chilli and toasted almonds and serve on a bed of white boiled rice.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 shallots, chopped roughly, 2 inch root ginger, peeled and sliced finely, 2 inch fresh lemon grass, outer leaves removed, 2 inch galangal, peeled and chopped finely, and more.

Yes, Thai Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Fish Curry

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