Thai Yellow Fish Curry

Thai Yellow Fish Curry

Recipe only

Yellow curry paste is a mild form of the pastes made in Thailand because of the use of turmeric and very much resembles a curry from Indian This is because of the old trade routes and turmeric found its way into the Thai cuisine. The paste very much calls for fresh turmeric, so find it and when using turmeric be careful, because it stains! Try to wear plastic gloves and wash everything straight after use.

INGREDIENTS

Yellow curry paste

2 dried long red chilies
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 fresh yellow banana chilies, chopped coarsely
1 teaspoon finely chopped fresh turmeric
2 garlic cloves, chopped
1 small brown onion chopped, finely
10 cm stalk, lemongrass, chopped finely, white part only
2 teaspoons finely chopped fresh galangal
1 tablespoon coarsely chopped fresh coriander root and stem mixture
1 teaspoon shrimp paste
1 tablespoon peanut oil

Yellow fish curry
8 baby new potatoes, halved
400 ml can coconut milk
1/4 cup yellow curry paste
1/4 cup (60 ml) fish stock
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon grated palm sugar
800 g firm white fish fillets, cut into 3 cm pieces
2 spring onions, sliced thinly
1/3 cup coarsely chopped fresh coriander
1 fresh long red chili, sliced thinly
1 tablespoon finely chopped fresh coriander

METHOD

Yellow curry paste

1. Place the chilies in hot water and soak for 20 minutes, until soft.. Drain and dry.

2. Meanwhile, dry-fry ground coriander, cumin and cinnamon in a frying pan, stirring until fragrant.

3. Blend or process spices and chilies with remaining ingredients until mixture is smooth.

Yellow fish curry

1. Boil potatoes until just tender, drain.

2. Meanwhile, place half of the coconut milk in a large pan, bring to the boil. Boil, stirring until milk have reduced by half and the oil has separated from the coconut milk. Add curry paste; cook, stirring for about 1 minute or until fragrant. Add remaining coconut milk, stock, fish sauce and sugar; cook, stirring until sugar dissolves.

3. Add the fish and potatoes to the pan; cook, covered for about 3 minutes until the fish is ready. Stir in onion and chopped coriander.

4. Divide the fish curry among serving bowls, sprinkle with chili and finely chopped coriander leaves.