it.
Making the Fish - Lightly coat fish in olive oil and
Toss fish in combined chili pepper, lime juice and salt.
Heat oil in a large skillet on medium-high heat. Cook onion, stirring, until soft. Add ginger, garlic and curry paste; cook stirring, until fragrant.
Add coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, until sauce thickens slightly. Add fish, cook, covered, for 5 mins or until fish is just cooked through.
Sprinkle fish curry with cilantro leaves. Serve with lime wedges and rice, if desired.
he coconut mik, soy sauce, fish sauce, lime juice, palm sugar
urning,set aside.
mix curry powder with 4 tbsp water
n a small bowl, combine fish curry powder and chili powder and
nd salt the fish and keep the fish aside.
Procedure: Grind
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
Wipe fish dry with paper towels, cut
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
Wash and dry fish well and rub all over
an over high heat. Add curry paste and cook for 30
n curry paste and cook for 2 mins. Add coconut milk, fish
or 20 mins. Drizzle the fish with the lemon juice and
br>Make small pieces of fish fillets, about 3 inches in
Heat oil in a large saucepan over high heat. Saute onions, lime leaves and chilies for 3-4 mins, until onions are tender.
Stir in curry powder and cook for 1 min, until fragrant. Mix fish stock and coconut milk. Bring to a simmer. Add fish and corn. Simmer, covered, for 2-3 mins.
Stir in snow peas, sugar and fish sauce. Simmer for 1 min.
Remove from heat and stir in spinach. Serve with brown rice.
n medium heat. Cook the fish for about 5 mins, or
Combine the coconut cream, curry paste and 1/2 cup water in a saucepan over high heat. Bring to a boil. Add the pepper and cook for 2 mins.
Add broccoli and fish and simmer, covered, over low heat for 4 mins or until the vegetables are tender and the fish is cooked.
Stir in the fish sauce and season to taste. Serve with steamed rice and lemon or lime wedges.
ins, or until soft. Add curry paste. Cook for 1-2
Heat oil in a wok on high. Stir-fry potatoes, onion and garlic for 2-3 mins. Add curry paste, cook for 30 seconds, until fragrant. Add water and coconut cream. Bring to a boil, stirring. Reduce heat and simmer for 8-10 mins, or until potatoes are tender.
Add fish, bok choy, tomatoes, lime juice, brown sugar and fish sauce. Simmer for 2-3 mins. Serve with rice and sprinkle with cilantro.