Thai Red Curry with Fish and Bamboo Shoots




Thai Red Curry with Fish and Bamboo Shoots

Recipe only

This Thai red curry with fish and bamboo shoots is not very common, its a great dish that you would only find in a restaurant. The addition of bamboo shoots is a nice alternative to common vegetables. You can find bamboo shoots in all good Asian supermarkets.
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INGREDIENTS

1/4 cup coconut cream
2 tablespoons homemade red curry paste (see below)
1 3/4 cups coconut milk
2 tablespoons palm sugar
3 tablespoons fish sauce
350 g firm, skinless white fish fillet, cut into 3 cm chunks
275 g bamboo shoots, cut into matchsticks
50 g galangal, finely sliced
5 kaffir lime leaves, torn
Good handful of Thai sweet basil leaves, for garnish
1 long fresh red chili, seeded and finely sliced, for garnish


METHOD

For the paste:

18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first)
1/3 cup small dried shrimp, rinsed and drained
2 tablespoons, chopped coriander root
1 1/2 teaspoons of sea salt
8 garlic cloves, roughly chopped
6 small Asia shallots (Asian shallots are red in color), roughly chopped
6 lemongrass stalks, trimmed and white part only, bruised and finely sliced
1/4 inch piece of krachai, peeled and thinly sliced
1/2 inch piece galangal, peeled and thinly sliced

PASTE METHOD

1. Make the paste; Place the chilies in hot water for 20 minutes to soften up, then drain and dry. Reserve about 5 tablespoons of the chili water. Place the chilies in a small food processor with the dried shrimp, coriander root, salt, garlic, Asian shallots, lemongrass, krachai, and galangal; pulse until roughly chopped, add the chili water, and puree until smooth. Set 1/2 cup aside; you can keep it for another dish in the fridge or freeze for future use.

CURRY


1. Put the coconut cream in a wok or saucepan and simmer over medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant.

2. Stir in the coconut milk, then add the sugar and fish sauce and cook for 2 -3 minutes. Add the fish and bamboo shoots and simmer for about 5 minutes, stirring occasionally, until the fish is cooked.

3. Add the galangal and lime leaves. Taste, then adjust the seasoning if necessary. Spoon into serving bowls and sprinkle with the basil leaves.


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