Thai Fish Curry

READY IN: 25mins
Recipe by Sue Lau

Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. Monkfish is said to be the poor man's lobster; it has a texture similar to it, but I can guarantee lobster will be the last thing on your mind when you taste this delectable curry.

Top Review by Sackville

This is a delectable dish that definitely gets two thumbs up for taste! Imagine a creamy curry sauce, full of flavour but not too spicy and very colourful! The only thing I'd do different next time is cut the amount of broth by up to half to make a thicker sauce, since mine was still a bit too thin even after adding all that cornstarch.

Ingredients Nutrition

Directions

  1. 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.
  2. Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
  3. Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
  4. Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
  5. 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.
  6. Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
  7. Serve with steamed jasmine rice, if desired.

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