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Easy Thai Fish Curry

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Here again is my sheer attempt to cook yet another curry dish. I remember well that I started with chicken tikka masala, which turned out to be satisfying overall. However, it took me over a year to try a new one. I guess it had something to do with the word ‘Easy’ that convinced me well enough to try this recipe out. Well, compared to other seriously authentic curry recipes I have come across so far, this fish curry recipe is indeed a quick-and-easy one. Unless you wouldn’t want to make curry sauce from scratch (thanks to readymade curry pastes), then this recipe isn’t what you think it is – it can actually be complicated.

One big, gentle reminder: Go easy with the chili. Enjoy!

Easy Thai Fish Curry


For curry sauce
1/2 cup fresh coriander stems and leaves, chopped
1 can good-quality coconut milk
4 green onions, sliced (including green stem)
1 thumb-size piece galangal or ginger, grated
4 cloves garlic
2 Tbsp. fish sauce (available at Asian food stores)
1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. brown sugar (or more to taste)
1/2 tsp. turmeric
1 tsp. shrimp paste
1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce

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Main ingredients
3-4 fillets of fresh or frozen fish – any type, from sole to salmon
Handful fresh mushrooms, sliced
1 red bell pepper, de-seeded and diced
1 medium tomato, cut into small pieces
Handful of fresh basil
Handful of fresh coriander
Fresh lime or lemon wedges for garnish
Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)

EAST MEETS WEST. Basil and kaffir leaves meeting at last!


1. Place all the curry sauce ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.

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2. Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.

3. Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.

4. Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.


5. Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with Thai jasmine rice.


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