Thai curry is my favorite ingredient to use. It can't make a recipe taste bad, but I haven't been using it because my husband can't tolerate the heat. Well, it's been a long time since I had/made curry so I decided to make it and my husband will just have to live with it. I wasn't prepared to make curry so I used what I had....fish. Fish curry is a very popular dish in Thailand made with fish head. I didn't have fish head so I used fish filet...specifically catfish. It's the same process as making curry noodles, but with less ingredients so the fish can stand out more. Of course, I used red curry so the taste was mainly spicy, but it was delicious!
Fish Curry
3 filet fish, cut into chunks
1/2 cup bamboo strips from can
2 green bell peppers, julienne/strips
2 tomatoes, no flesh and chopped
2-3 cloves garlic, minced
5-6 thin slices of fresh ginger
1 tsp fermented fish sauce *optional*
1 can coconut milk
1 tsp panang red curry (use half if preferred less spicy)
2 tsp karee yellow curry
3-4 kaffir lime leaves
2 stalk lemon grass
2 tsp sugar
2 Tbsp oil
Heat up oil in a large pot to medium heat, add minced garlic and both curry paste. Stir until both paste has browned a bit. Add bamboo strips and fermented fish sauce while stirring. Gently add in the fish and make sure fish is well coated with the curry pastes. Add sugar and lemon grass; mixing well. Next add coconumt milk. Add enough water to cover fish. Add in the rest of the ingredients: bell peppers, tomatoes, kaffir lime leaves, and sliced ginger. Bring to a boil. Taste and add salt to desire taste. Let simmer for about 20-30 minutes. Serve on top of rice.
 |
| I didn't have mines on top of rice, I like my fish curry plain so that I can taste all the yummy curries and ingredients. |
