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Thai Yellow Curry with Fish

The Food in my Beard Recipe by

Thai Yellow Curry with Fish

Creamy light curry some flaky white fish.

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  • Prep Time 60 min
  • Total Time 60 min
  • Servings 6

Thai Yellow Curry with Fish  

As prepared by The Food in my Beard

I don't know if this is true for everyone, but for me, the colors of Thai curry specifically go with a certain type of protein.  

Yes, it may say "Your choice of protein" on the menu, but with me, I always get green curry with chicken, red curry with beef, and of course, yellow curry with fish or seafood.

Yellow curry is a bit different than the other two colors.  It has more in common with an Indian curry than its colorful Thai siblings.  This is because it has a spice mixture similar to the Indian Garam Masala mixed into the curry paste.

The ingredient list of a dish like this may look intimidating, but if you have a stocked spice cabinet, you are good to go!  The rest is just blending everything down to a paste and simmering some fish on the stovetop.

Here's the process below.


Toasting the spices for the curry paste


In the paste you need to use cilantro stems and roots.  If you go to an international store, you should be able to find cilantro with the roots attached.


Add some turmeric to the spice blend.


Mixing the curry paste.


Now it's a nice smooth paste and ready to be cooked.


Frying the paste in oil.  After this step you ad coconut milk.


In goes the fish to stew in the sauce.


Some green peppers in there too.


This is a really delicious meal. It hits the spot!  Perfect now that the weather is cooling down.


Dan Whalen is a blogger at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe

Thai Yellow Curry with Fish

Ingredients

3
Stalks Lemongrass
7
Shallots
7
Dried Thai Chiles
5
Cloves Garlic
1
Thumb sized chunk Galangal (sub ginger)
1
Bunch Cilantro Roots
1
Tablespoon Brown Sugar
2
Tablespoons Turmeric
2
Cloves
4
Pods Cardemom
20
Mustard Seeds
1/2
Inch Cinnamon
1
Tablespooon Coriander Seed
1
Tablespoon Cumin Seed
1
Lime (juice only)
oil
Fish
Sauce
2
Cans Coconut Milk
1
Green Pepper
1 1/2
pounds Catfish
Jasmine
Rice
Cilantro
Leaves

Directions

  • 1 Remove the cardamom from the pods. Toast the whole spices and grind in a spice grinder until it is a powder.
  • 2 Put this powder in a food processor with everything else! (except the coconut milk, green pepper, fish, rice, and cilantro leaves)
  • 3 Get some oil going in a hot pan. Fry paste in the oil for 2 minutes. Add the coconut milk and let simmer 15 minutes. Slice and add the green pepper.
  • 4 Cube the fish and add to the curry. Cook about 5 more minutes and serve over rice with the cilantro leaves as garnish.
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