"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 11-03-2014, 01:17 PM   #1
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Thai Coconut Fish Curry

Here is my recipe for Thai Fish Curry. It's something I've cobbled together over the years, essentially stealing what I consider the best parts of different recipes that I've enjoyed. I actually like this as more of a stew, so I switched to light coconut milk to cut some calories and doubled the amount called for in the original recipe. It's soupy, but you could also serve it with rice, I suppose.

With regard to the vegetables, feel free to use whatever you have on hand. I've used broccoli, broccolini, Chinese spinach, and even canned bamboo shoots. It's a good way to use up vegetables.

Hope you enjoy it!

Thai Coconut Fish Curry
Serves 6

Ingredients:
  • 1 lb Halibut (or other firm white fish), cut into 1" pieces
  • 2 14 oz cans light coconut milk
  • 1-2 tbsp Thai red curry paste (Maesri recommended), depending on how much heat you like
  • 3 tbsp fish sauce, or to taste
  • 1 tbsp finely chopped ginger or galangal
  • 2 stalks lemongrass, white portion only, bruised (I give it a few whacks with the smooth end of a meat mallet)
  • 2 tbsp brown or palm sugar
  • 1 kaffir lime leaf, destemmed and cut into a very fine chiffonade (optional)
  • 1/2 small onion, cut julienne 2" strips
  • 1/2 red bell pepper, cut julienne into 2" strips
  • 1 carrot, cut julienne into 2" strips
  • 8 oz fresh green beans, cut into 1" pieces. Can sub other veggies, including broccoli, bamboo shoots, or Thai eggplant.
  • 12 fresh Thai basil leaves, left whole (can substitute Italian basil)

Preparation:
  1. In a wok over medium heat, combine coconut milk, curry paste, fish sauce, ginger, lemongrass, palm sugar, and kaffir lime leaf. Bring to a low boil and cook until mixture is reduced by one third and slightly thickened, about 10 minutes.
  2. Add onion, red bell pepper, carrot, and green beans. Cook for 4-6 minutes or until vegetables are just cooked through but still crisp.
  3. Add fish and basil leaves. Cook for 5-7 minutes or until fish is opaque. Adjust seasonings as desired and serve hot.


__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 11-03-2014, 01:23 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Thanks, Steve. I'll be trying this soon.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Reply

Tags
coconut, curry, fish, recipe, thai

Thai Coconut Fish Curry Here is my recipe for Thai Fish Curry. It's something I've cobbled together over the years, essentially stealing what I consider the best parts of different recipes that I've enjoyed. I actually like this as more of a stew, so I switched to light coconut milk to cut some calories and doubled the amount called for in the original recipe. It's soupy, but you could also serve it with rice, I suppose. With regard to the vegetables, feel free to use whatever you have on hand. I've used broccoli, broccolini, Chinese spinach, and even canned bamboo shoots. It's a good way to use up vegetables. Hope you enjoy it! [SIZE="4"][B]Thai Coconut Fish Curry[/B][/SIZE] Serves 6 [B]Ingredients:[/B] [LIST] [*]1 lb Halibut (or other firm white fish), cut into 1" pieces [*]2 14 oz cans light coconut milk [*]1-2 tbsp Thai red curry paste (Maesri recommended), depending on how much heat you like [*]3 tbsp fish sauce, or to taste [*]1 tbsp finely chopped ginger or galangal [*]2 stalks lemongrass, white portion only, bruised (I give it a few whacks with the smooth end of a meat mallet) [*]2 tbsp brown or palm sugar [*]1 kaffir lime leaf, destemmed and cut into a very fine chiffonade (optional) [*]1/2 small onion, cut julienne 2" strips [*]1/2 red bell pepper, cut julienne into 2" strips [*]1 carrot, cut julienne into 2" strips [*]8 oz fresh green beans, cut into 1" pieces. Can sub other veggies, including broccoli, bamboo shoots, or Thai eggplant. [*]12 fresh Thai basil leaves, left whole (can substitute Italian basil) [/LIST] [B]Preparation:[/B] [LIST=1] [*]In a wok over medium heat, combine coconut milk, curry paste, fish sauce, ginger, lemongrass, palm sugar, and kaffir lime leaf. Bring to a low boil and cook until mixture is reduced by one third and slightly thickened, about 10 minutes. [*]Add onion, red bell pepper, carrot, and green beans. Cook for 4-6 minutes or until vegetables are just cooked through but still crisp. [*]Add fish and basil leaves. Cook for 5-7 minutes or until fish is opaque. Adjust seasonings as desired and serve hot. [/LIST] [IMG]http://i892.photobucket.com/albums/ac125/SteveKroll/thai_fish_curry.jpg[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.