Thai fish curry, a delectable dish that tantalizes the taste buds with its harmonious blend of flavors, is a culinary gem that captures the essence of Thailand's rich culinary heritage. This flavorful curry, often referred to as "Gaeng Pla" in the local language, is a symphony of aromatic spices, creamy coconut milk, and the delicate sweetness of fresh fish, all coming together to create a dish that is both comforting and invigorating. As you embark on a culinary journey to discover the best Thai fish curry recipe, let us guide you through the intricacies of this beloved dish, exploring its unique ingredients, traditional cooking methods, and the variations that make it an endlessly versatile creation.
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THAI FISH CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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 - KAENG PED PLA / OR TOFU
I have tried many thai curries over the years, and they have all been 'OK', but never quite got that authentic flavour or feel. And then other recipes have just scared me away with incredibly long lists of ingredients. I think this is a nice compromise. It is well worth marinating, it only takes a minute to throw the marinade together, then putting it all together later does not take long at all. I have made it with fish and followed the recipe to a T, with beautiful results. I have also subbed tofu and had good results. This recipe does not traditionally call for any veg to be included, it's meant to be simple. I often do add one vegetable such as red bell pepper or bok choi though, otherwise I serve with a salad. If you do add a veg, be careful not to add too much or you take away from the sauce and lose some of that soupy consistency. Keep it simple If you really wanted to add more veg I would double up on the sauce ingredients. Most of the ingredients are pretty main stream these days, my local grocery store carries it all, and certainly any Asian grocery store would. Hope you enjoy, this recipe came from a Thai food and lifestyle cookbook that was given to me as a gift.
Provided by magpie diner
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1841, Fat 63.8, SaturatedFat 26.8, Cholesterol 496.1, Sodium 2613.5, Carbohydrate 96.7, Fiber 7.6, Sugar 12.4, Protein 212.7
THAI FISH CURRY
Categories Fish Ginger Herb Quick & Easy Fall Winter Bon Appétit
Yield Serves 2
Number Of Ingredients 14
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.
Tips:
- Use fresh ingredients. This will result in the best flavor and texture for your curry.
- Don't be afraid to experiment with different types of fish. Salmon, tilapia, and cod are all popular choices, but you can also use halibut, flounder, or even shrimp.
- Make sure your curry paste is flavorful. You can buy pre-made curry paste or make your own. If you're making your own, be sure to use a variety of fresh herbs and spices.
- Don't overcook the fish. Fish cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and dry.
- Serve your curry with rice or noodles. This will help to soak up the delicious sauce.
Conclusion:
Thai fish curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of fresh ingredients, flavorful curry paste, and tender fish, this curry is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Thai fish curry a try. You won't be disappointed!
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