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
To make the curry paste, place the lemongrass, garlic,
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
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
nd salt the fish and keep the fish aside.
Procedure: Grind
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.
In a food processor, combine fish, curry paste, green onions and cilantro. Process until combined. Add 2 tbsp sweet chili sauce. Season. Shape into 12 sausages.
Heat oil in large deep saucepan. Deep-fry fish cakes until browned and cooked through.
Skewer each fish cake with a bamboo skewer. Serve with remaining sweet chili sauce.
immer about 15 Minutes until curry sauce thickens slightly.
Heat
For the fish cake mixture, place fish, curry paste, onions, fish sauce and juice in
Place fish, coconut milk and stock in large saucepan on medium heat. Cover and bring to a simmer. Simmer, covered, for 5 mins.
Process onion, lemongrass, chili pepper, ginger, garlic, turmeric and 1/4 cup water to make a paste.
Stir paste into fish mixture, taking care not to break up fish. Add green beans and lime leaves. Cover and simmer for 3 mins more or until beans and fish are tender. Season with salt.
Spoon rice into shallow bowls; top with fish curry. Serve with lime wedges.
ith fork.
For the curry, heat half the oil in
Cook the rice in boiling salted water according to the package instructions.
Heat the oil in a saucepan and saute the onion and carrots until softened. Stir in the curry paste and cook for 1 min. Add the coconut milk and 3/4 cup water. Bring to a boil and stir in the bouillon. Add the broccoli and simmer for 5 mins. Add the soy sauce and season with salt and black pepper. Add the fish, cover and cook over low heat for 5 mins.
Fluff the rice and spoon into bowls. Garnish with cilantro. Serve with the curry.