Thai Yellow Fish Curry
by Editorial Staff
This Thai yellow fish curry is easy and quick to make, and incredibly tasty and flavorful. You can get Thai yellow curry paste from the store or make it according to my recipe.
Ingredients
For Thai Yellow Curry Paste:
- Onions, medium size, chopped – 1 pc
- Fresh chili peppers, chopped – 1-2 pcs or to taste
- Ginger, grated – 1 teaspoon
- Garlic, finely chopped – 2 cloves
- Lemongrass, chopped – 1 stalk (as a last resort, replace with the zest of one lemon)
- Fresh cilantro stems (leave leaves for serving) – 1 small bunch
- Ground turmeric – 1½ teaspoon
- Zira – ½ teaspoon
- Ground paprika – ½ teaspoon
- Coarse salt – ½ teaspoon.
- Freshly ground black pepper – ¼ teaspoon
- Vegetable oil – 1 tablespoon
For curry:
- Vegetable oil – 1 tablespoon
- Fillet of white fish, for example, pike perch or catfish – 3 pcs, 150 grams each
- Chinese cabbage leaves (or any other leafy vegetable of your choice) – 100 grams
- Coconut milk – 400 ml (1 can)
- Fish or chicken broth – 250 ml
- Fish sauce – 2 teaspoon
- Brown sugar – 2 teaspoon
- Lime juice – 1 tablespoon
- Starch – 1 tablespoon + 3 tablespoon. cold water
For filing:
- Loose rice
- Fresh cilantro leaves
- Chili pepper (optional)
Directions
- To make the curry paste, place all ingredients in a blender until smooth. Put half of the resulting paste on the fish and cover it completely with the paste. Heat vegetable oil in a deep frying pan or saucepan and add fish to it.
- Fry fillets for 2-3 minutes on each side until golden brown. Add the remaining paste and heat it for one minute until a pleasant aroma appears.
- Pour in coconut milk and broth, and then mix thoroughly, while slightly breaking the fish into large pieces. Bring to a boil, then add fish sauce, brown sugar, and lime juice. Remove sample and, if necessary, taste.
- Add cabbage leaves and continue cooking for another two minutes. Pour the starch diluted in water into the curry for a characteristic thickness.
Enjoy!
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