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Thai Whitefish Curry
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    Thai Whitefish Curry

  • 3 small onions -- finely chopped
  • 3 tbsp vegetable oil
  • 2 cloves garlic -- crushed
  • 3 tbsp ginger -- grated
  • 1 stick lemongrass (use tender part) finely chop *
  • 1 tbsp red curry paste
  • 1/2 cup sweet Thai chili sauce -- ** see note
  • 1/2 cup fish sauce
  • 4 cups coconut milk
  • 8 kaffir lime leaves
  • 2 small pieces dried galangal -- OR
  • 1 tsp ground galangal
  • 2 lb orange roughy or other whitefish - -- cut in 1" pc.
  • 12 med scallops
  • 8 med shrimp -- peeled & deveined
  • 1 cup cilantro -- chopped
  • 8 thai basil leaves -- *** see note
  • Saute onions in oil until translucent. Add garlic and ginger and cook for 1 minute. Add lemongrass, curry paste, chili and fish sauce and cook for 2 minutes. Add coconut milk, lime leaves, and galangal. Cook over low heat for about 15 minutes. Add fish, scallops and shrimp, bring to a boil, and cook for 10 minutes (or less) or until the fish is done. Add the cilantro and basil. If using dried galangal, remove before serving.

    Serving Ideas : saffron rice

    NOTES : Risa's notes:
    * I substituted some dried lemon zest for the lemongrass ** I substituted some ketchup with a touch of sugar and some Sambal Oelek for the thai sweet chili sauce *** I used regular basil leaves for the thai basil

    I also didn't use the shrimp or scallops because we didn't have any.

    Galangal is a root like ginger and is used the same way - for flavoring. It can be found at specialty stores and at oriental markets.

    From: RisaG. FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Thu, 15 Jun 2000

    *BACK TO THAI*







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