Spicy Fish Curry with Coconut Milk
1 lb fish fillets (tilapia or catfish)
Salt and pepper to taste
2 red chilies, soaked in warm water
5 green onions
½ white onion
2 tbsp peanut oil
2 tbsp red curry paste
1 can coconut milk
2 tbsp fish sauce
½ coarsely chopped coriander
Place fish fillets in medium bowl, and thoroughly salt fish and coat with fresh ground black pepper.
Set aside.
Add the chilies to a food processor, reserving the soaking liquid.
Add the white onion, the white parts of the green onions, the red curry paste, a pinch of salt, and process until a smooth paste, adding the soaking liquid as needed for texture.
Set aside.
Heat the peanut oil over medium high heat.
Fry the fish fillets until both sides are lightly browned.
Transfer to a plate and set aside.
Add ½ of the coconut milk (the thick portion) to the pan,
cook until the oil starts to separate (about 5 minutes).
Add the spice paste, and cook for another 5 minutes or so, until the mixtures starts to smell fragrant.
Add the remaining (thin) coconut milk, most of the green onions, and the fish sauce, and simmer for a few minutes.
Add the fish fillets, turning to coat both sides, and cook for a minute or two before transferring to a shallow bowl.
Garnish with the remaining green onions and coriander, and grind some black pepper over.
Serve with jasmine rice.
Notes:
2nd time I did this, was mush less sweet, and hotter:
used 1 small thai red pepper, instead of the 2 dried red chillies;
also used somewhat different coconut milk;
also used no green onions (used green bell pepper instead), also used snapper instead of tilapia;
need to use slightly more coconut milk (save thin part for the rice), add a little sugar, and no hot chili pepper (get heat from the red curry pasted instead).
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