Coconut and chilli curry with kingfish and snake beans

Coconut and chilli curry with kingfish and snake beans

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

My interpretation of an Indonesian curry, with more aromatics for extra flavour. You can poach the fish in the curry mixture if you don’t wish to fry it. This dish also works well with cod.

Ingredients

Quantity Ingredient
60ml coconut or canola oil
2 1/2 tablespoons fish sauce
1 tablespoon caster sugar
500ml coconut milk
1 lemongrass stem, sliced, white part only
4 slices fresh galangal
5 kaffir lime leaves, julienned, plus extra leaves, to garnish
2 long red chillies, seeded and halved
3 baby corn, halved
2 snake beans, cut into 2.5 cm lengths
500ml canola oil, for deep frying
200g kingfish fillets or other firm white fish fillets
coriander leaves, to garnish
2 1/2 tablespoons coconut cream, to garnish

Chilli paste

Quantity Ingredient
4 red asian shallots, sliced
3 dried long red chillies, soaked in warm water for 20 minutes, drained
4 kaffir lime leaves

Method

  1. To make the chilli paste, blend all the paste ingredients in a food processor to a uniform paste.
  2. Heat the coconut or canola oil in a wok over a medium heat and fry the paste until fragrant, for about 5 minutes, stirring continuously so it doesn’t burn. Stir in the fish sauce and sugar. Add the coconut milk and bring to the boil. Add the lemongrass, galangal and whole lime leaves and reduce the heat to low. Let them infuse at a gentle simmer for about 3 minutes.
  3. Add the chillies, baby corn and snake beans and simmer gently for 5 minutes or until just cooked. Remove from the heat and keep warm.
  4. Meanwhile, heat the canola oil for deep frying in a second wok to 160°C, or until a cube of bread dropped into the oil turns brown in 25–30 seconds. Deep-fry the fish fillets until golden and crisp, for about 8 minutes. Remove and drain on paper towel. Rest for 4 minutes.
  5. Break up the fish into bite-sized pieces and put in a serving bowl.
  6. Taste the curry mixture and season with extra fish sauce and sugar if needed. Pour the sauce over the fish, garnish with the coriander and julienned lime leaves and drizzle over the coconut cream. Serve with steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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