Thai Fish Curry Food

THAI FISH CURRY

Steps:

• Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables.
• Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes. Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
• Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes. Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt. Serve over rice; top with the remaining jalapeno.

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

COCONUT FISH CURRY

Steps:

• Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
• Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

THAI FISH CURRY

Steps:

• 1. Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don't cut into slices, just bruise the flesh) and add to the pan.
• 2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.
• 3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.
• 4. Finally, chop the coriander and basil leaves and stir inches Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!
• Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99.

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.

THAI FISH CURRY

Steps:

• Gather the curry sauce ingredients.
• Place all ​of the Thai curry sauce ingredients in a food processor, chopper, or blender. Process well until a thick sauce forms.
• Gather the curry ingredients, as well as the curry sauce.
• Pour the sauce into a wok or large frying pan and set over medium-high heat. If using makrut lime leaves, add them now. Bring the sauce to a gentle boil.
• Add the mushrooms and green beans and stir well. Reduce the heat to medium and bring the sauce to a simmer. Cover and cook for 6 to 8 minutes or until the vegetables have softened.
• Gently stir in the fish and tomato. Cover and continue simmering for another 2 to 3 minutes or until the fish is flaking and cooked to your liking.
• Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. If too sour, add a little more sugar; if too salty or sweet, add the fresh lime juice or lemon juice.
• Spoon the curry into a serving bowl or serve straight from the pan. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Serve with Thai jasmine rice and enjoy.

THAI FISH CURRY

Steps:

• Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.)
• Heat oil in medium nonstick skillet over medium-high heat. Add 2 rounded tablespoons spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice.