Thai Yellow Curry with Fish

  • Prep 60 min
  • Total 60 min
  • Servings 6

Ingredients

  • 3 stalks lemongrass
  • 7 shallots
  • 7 dried Thai chilies
  • 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 cardamom
  • 20 mustard seeds
  • 1/2 inch cinnamon
  • 1 tablespoon 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

Steps

  • 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.
  • 4
    Add the coconut milk and let simmer 15 minutes. Slice and add the green pepper. Cube the fish and add to the curry.
  • 5
    Cook about 5 more minutes and serve over rice with the cilantro leaves as garnish.

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved