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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

1˝ Ground Coriander

1˝ 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-˝lb 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.

 

 

 

 

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Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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