Thai Red Fish Curry    HT MC  Thai  20mins

Thai Name: Pad Ped Pla

Serves 4    Hot  Fish   Herbs  Spices  Main Course  Thailand  Asia  Asian

Ingredients
For the curry paste

2 Garlic Cloves

1 tbsp Freshly Chopped Coriander

1 teasp Ground Black Pepper

6 Dried Chillies

1½ Ground Coriander

1½ teasp Ground Cumin

1 teasp Dried Galangal

2 teasp Ground Lemon Grass

2 teasp Grated Lemon Zest

Other Ingredients

3 tbsp vegetable oil for cooking

675g/1-½lb Firm Fish,  (Halibut, Cod, Haddock, Monkfish), cut into chunks
2 tbsp freshly chopped Basil
5cm/2-inches Fresh Root Ginger, finely shredded
1 Jalapeno Chili Pepper, thinly sliced
1 teasp Palm or Brown Sugar
1-2 tbsp fish sauce

Instructions

1. Place all the curry paste ingredients in a mortar and grind together until quite smooth. Alternatively, place in a food processor and process to a paste.

2. Heat the oil in wok or frying pan, add the curry paste and fry, stirring for 1-2 minutes.

3. Add the fish, fish sauce, sugar, ginger, chili pepper, and basil, mix well and cook for about 10 minutes, stirring from time to time or until the fish is cooked through. Serve immediately.

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

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