Thai Yellow Curry with Fish

Creamy, light curry combined with flaky white fish. MORE+ LESS-

By The Food in My Beard

March 9, 2017

Ingredients

stalks lemongrass

shallots

dried Thai chilies

cloves garlic

thumb sized chunk galangal (sub ginger)

bunch cilantro roots

tablespoon brown sugar

tablespoons turmeric

cloves

pods cardamom

mustard seeds

1/2

inch cinnamon

tablespoon coriander seed

tablespoon cumin seed

lime (juice only)

Oil

Fish sauce

cans coconut milk

green pepper

1 1/2

pounds catfish

Jasmine rice

Cilantro leaves

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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

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.