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3.10.2010

Thai Fish Curry

Ingredients

2 Tbsp. Vegetable or Peanut Oil

1 Large Onion, Chopped
2 Garlic Clove, Chopped
150g. White Mushrooms
400g pomfret Fish, Cut into Cubes,
2 Tbsp. Red Curry Paste
1 1/4 Cups Canned Coconut Milk
100ml coconut cream
Handful of Fresh Coriander, Chopped
1 Tsp. Jaggery
1 Tsp. Fish Sauce
3 Scallions, Chopped (Green Onion)
Few Thai Basil Leaves

Method

1. Heat The Oil in the Wok or Large Skillet and Gently Sauté the Onion, Garlic, spring onion And Mushrooms until Soften but Not Browned.



2. Add the Fish, Curry Paste, and Coconut Milk and Bring Gently To A Boil. Let Simmer For 2-3 Minutes Before Adding Half The Cilantro, The Sugar And Fish Sauce. Keep Warm.

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