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Fish Curry

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Fish Curry

Cuisine:Thai

Course:Dinner

15m prep 15m cook 30m ready

4 servings This curry is a little thinner than the variety enriched with coconut milk, but the absence of fat lets the flavor of the curry paste and the fish come through. For a coconut-based curry, see Thai Shrimp Curry, which may be made with chunks of any firm-fleshed white fish.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 tablespoons vegetable oil
  • 1
    • 1 tablespoon coriander seeds
    • 1 ½ teaspoons cumin seeds
    • 1 ½ teaspoons white peppercorns
    • ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root
    • 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped
    • 3 shallots, coarsely chopped
    • Cloves from 1 head garlic, coarsely chopped
    • 2 tablespoons chopped peeled galangal or ginger
    • 1 ½ tablespoons chopped peeled fresh turmeric
    • 1 stalk lemongrass, tender bottom portion only, chopped
    • 2 makrut lime leaves or the finely grated zest of 2 limes
    • (1 ½ teaspoons shrimp paste)
    • ¾ teaspoon salt
    Sub-recipe steps
    1. Combine in a small, dry skillet over medium heat and toast, shaking the pan often to prevent burning, 2 to 3 minutes: 1 tablespoon coriander seeds; 1 ½ teaspoons cumin seeds; 1 ½ teaspoons white peppercorns
    2. Transfer to a plate and let cool to room temperature. Transfer the spices to a blender or food processor along with: ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root; 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped; 3 shallots, coarsely chopped; Cloves from 1 head garlic, coarsely chopped; 2 tablespoons chopped peeled galangal or ginger; 1 ½ tablespoons chopped peeled fresh turmeric; 1 stalk lemongrass, tender bottom portion only, chopped; 2 makrut lime leaves or the finely grated zest of 2 limes; (1 ½ teaspoons shrimp paste); ¾ teaspoon salt
    3. Blend or process until homogenous and fairly smooth. The paste will be very thick. As you blend, the shallots and chiles will release some liquid, but use the blender’s tamper to help the ingredients blend evenly. If using a food processor, scrape down the sides of the bowl regularly to ensure a smooth paste.
  • (1 tablespoon ground dried shrimp or 6 anchovy fillets, minced)
  • 1½ cups fish or chicken stock or broth
  • 2 tablespoons lime juice
  • Fish sauce to taste
  • 1½ pounds firm-fleshed white fish fillets or steaks (skin and bones removed), cut into 2-inch chunks
  • 1 cup bite-sized vegetable pieces such as green beans, peas, bell pepper, zucchini, bamboo shoots, etc.
  • Cooked short-grain rice or rice noodles

Let's Cook

  1. Step 1.

    Heat in a large, deep skillet over medium heat until shimmering: 2 tablespoons vegetable oil

  2. Step 2.

    Add: 3 tablespoons red, green, or yellow curry paste, homemade or store-bought; (1 tablespoon ground dried shrimp or 6 anchovy fillets, minced)

  3. Step 3.

    The paste will splatter a lot in the oil, so have a splatter screen handy, if possible. Fry the paste, stirring constantly, until the oil is tinted the color of the curry paste and the mixture is very fragrant, about 2 minutes. Stir in: 1½ cups fish or chicken stock or broth

  4. Step 4.

    Scrape any browned bits off the bottom of the skillet. Bring to a simmer and add: 2 tablespoons lime juice; Fish sauce to taste

  5. Step 5.

    Place in the simmering stock: 1½ pounds firm-fleshed white fish fillets or steaks (skin and bones removed), cut into 2-inch chunks; 1 cup bite-sized vegetable pieces such as green beans, peas, bell pepper, zucchini, bamboo shoots, etc.

  6. Step 6.

    Simmer gently, turning once if the fish pieces are thick, until the fish is cooked through, 5 to 7 minutes. Serve over: Cooked short-grain rice or rice noodles

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