Thai Fish Curry Kaeng Ped Pla Or Tofu Food

SOUTHERN THAI GAENG SOM RECIPE - SOUR FISH SOUP

Steps:

• Begin by making the curry paste. Peel the stems off all the chilies, then add them to a blender or food processor.
• Peel the garlic, and shallots, and cut the turmeric into pieces, and toss them all into the blender.
• Add about a cup of water, and blend for a few seconds until pureed.
• NOTE: Be warned that turmeric stains, so don't use a nice blender!
• To prepare the green papaya, first peel the outer green skin, rinse it in water to remove the sap, then shave off thin bite sized pieces of papaya so you have thin wedges. Cut the papaya like you're whittling a piece of wood. Then set aside.
• For the limes, slice and squeeze them into a separate bowl.
• Put a big soup pot on the stove and turn to medium heat, and add in all the curry paste you just blended.
• Add 2 liters of water to the soup, using some of the water to rinse out the blender, and add to the pot.
• Add the shrimp paste, and stir the soup to make sure the shrimp paste fully dissolves.
• Take the green papaya, add it all to the soup, stir quickly, then put the cover on to bring to a boil.
• Once the gaeng som is boiling, gently add the pieces of fish.
• But here's the Thai Aunty trick - don't stir the soup until the fish is fully cooked. If you stir the soup when the fish is still raw, your soup will taste fishy (according to Thai cooking practice).
• Boil the soup, without stirring, for about 5 - 8 minutes.
• When the fish is finished cooking, you can stir gently, and then turn off the stove pretty quickly so you don't overcook the fish.
• Once your heat is off, it's time to season with salt and lime juice. Add some at first, stir gently, taste test, then add more if needed.
• Taste test until your gaeng som is sour, slightly salt, and extremely spicy.

THAI FISH CURRY - KAENG PED PLA / OR TOFU

Steps:

• The Marinade, prepare at least 1-2 hours before, or even overnight:.
• Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
• Add the chile and the fish (or tofu), stir or use your hands to coat. Cover and let chill for 1-2 hours, or overnight. (If the fish or tofu is not fully immersed, turn the pieces part way through marinating).
• Ready to cook:.
• Start your rice as per package directions. Depending on the sort you are using, the cooking time will vary.
• Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
• Add the fish, the marinade and red bell pepper or other veg if you're using one. Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked. If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
• At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
• Stir the chopped fresh cilantro through the hot boiled rice.
• Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.

KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)

Steps:

• Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
• Skim off the oil, and discard it.
• Add the chicken and other ingredients except the eggplant.
• Bring to a boil and cook until the chicken begins to change colour.
• Adjust the flavors to suit yourself.
• When it is at a boil again add the eggplant and continue till thechicken is cooked through.
• Serve with steamed white Jasmine rice.

THAI FISH CURRY

Steps:

• 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.
• Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
• Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
• Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
• 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.
• Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
• Serve with steamed jasmine rice, if desired.