There is a little bit more prep in making your own curry paste, but the taste difference is worth it, and you won’t have 5 half used jars sitting in the fridge … Also you can use this curry paste as a base for a Prawn Laksa and on many other protein dishes … We haven’t specified a fillet to use, as most fillets will be delicious in this recipe … Check what’s available on the day at Aussie Seafood Houses … Capalaba, Durack and Strathpine … Great Ideas for Fresh Seafood …
Thai Yellow Curry Fish
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Amount Per Serving
Calories from Fat 316
% Daily Value *
Total Fat 37g
Saturated Fat 21g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Total Carbohydrates 24g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Thai Curry Paste
- 1 regular onion peeled and chopped
- 1 to 2 medium red chillies chopped ( more if you like it hotter)
- 2 teaspoons finely chopped fresh ginger (or a teaspoon of minced ginger)
- 2 cloves of garlic peeled and chopped
- 1 lemongrass stalk outer leaves discarded, inner part chopped finely ( this can be replaced with a teaspoon of lemongrass paste)
- 1 heaped tablespoon of fresh coriander (cilantro) stalks, you can use the leaves for garnish later.
- 1 1/2 teaspoons of tumeric
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 tablespoon of olive oil
- 3 Fish fillets around 180 grams each (sliced in half)
- 100 gram of Bok Choy
- 400 ml can of full fat coconut milk
- 240 ml fish stock or chicken stock
- 2 teaspoons of fish sauce
- 2 teaspoons brown sugar
- 1 tablespoon cornflour (cornstarch) mixed with 3 tablespoons cold water (optional)
- With your favourite boiled rice and 1 red chilli finely chopped and some coriander leaves.
- 1. Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
- 2. Spread half the curry paste on the fish fillets (both sides or just the fleshy side if you are using a skin on fillet).
- 3. Heat the olive oil in a large fry pan on a high heat and place the in to cook for about 2 to 3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
- 4. Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if you like), breaking up the fish a little. Once the coconut milk is bubling, add the fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/ pepper/ lime/sugar if needed to your taste.
- 5. Add the Bok Choy and stir through for 1 to 2 minutes until wilted.
- 6. If you'd like the sauce to be a bit thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
- 7. Serve topped with sliced chillies and some boiled rice if you like.
- You can make the paste ahead if you like and keep for 2 days in the fridge. Its such a good paste that you will use it for a number seafood dishes. We've used it for prawns, squid, and octopus.
Capalaba Aussie Seafood House https://aussieseafoodhouse.com.au/