Thai Red Curry Trout (fish)

I’ve been trying to eat healthier and eat fish a couple times a week. This week I did a twist on a couple of things I know pretty well, one being making Thai curry.

I took a basic red curry, varied it for what I had on hand and gently cooked fish in it.  It came out very well and the flavors blended as well in practice as I had had imagined.

ThaiRedCurryFish

Often red curry is served with duck and a fruit, like pineapple or mango is added to the sauce to provide tartness and sweetness. For fish, I substituted grape tomatoes instead. In place of the palm sugar, I used a smaller measure of brown sugar. My kaffir lime tree has gone to the great tree heaven in the sky, so I used a little bit of lime juice, and finished with a few chopped leaves of basil.

Here’s the recipe, enjoy! 🙂

Thai Red Curry Trout (fish)
Author: 
Recipe type: Main Course
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 generous servings
 
An easy to make red curry sauce that works wonderfully with fish.
Ingredients
  • 1 lb. Trout (or outher suitable fish)
  • ½ Cup halved Cherry or Grape Tomatoes
  • Potatoes and Carrots, cut to small stew size and steam cooked seperately (optional)
  • 2 oz. Red Curry Paste (For this recipe I used MaeSri in a 4 oz can)
  • 19 oz can of Coconut Milk
  • 1 tsp. Chicken Powder
  • 2 Tbs. Fish Sauce
  • 1 Tbs. Palm or Brown Sugar (to taste, go light, then add)
  • 2 Kaffir Lime leaves stem removed, chopped OR 2-3 Tbs Lime Juice to taste
  • ¼ cup Basil leaves (preferably Royal Thai Basil)
  • salt and pepper to taste
Instructions
  1. Cut trout into 1" pieces, set aside
  2. In a wok or large pan, heat the solids (coconut oil) from the coconut milk over a medium-low heat. Reserve half the can for now.
  3. Add the red curry to the hot coconut oil and gently fry, allowing it to release it's fragrance.
  4. Add the remainder of the coconut milk, the chicken powder and the sugar. Stir well.
  5. Add the tomatoes and simmer gently for two or three minutes. If using Kaffir lime leaves, add now.
  6. If using potatoes and carrots, add now and stir gently.
  7. Add the fish sauce, and the fish.
  8. Cook until the fish is just done, It should only take a couple minutes.
  9. If using Lime Juice, add to mixture now.
  10. Add Basil Leaves and stir gently.
  11. Serve.
Notes
- A number of vegetables work well. We like carrots and potatoes, however grape eggplant or the small round ones work well too. You can take liberties with this.
- I find that I like Mae Ploy and Mae Sri brands for curry pastes and coconut milk.

 

That special moment when you say to yourself “ah…THIS is what I travelled here for!”

 

I’ve been on holiday in Thailand. So far, the  food has been good. I haven’t had any regrettable meals. Everything has been fresh, well prepared, and tasty. But today was one of those, pause and roll the flavor around in the mouth days.

I have had an urge for Pla Rad Prik, Fish in Chili sauce for a while now and decided that even if I’m eating alone, to just go for it and eat what I can. I found a restaurant that looked pretty good (no yelp here, so you’re rolling the dice much of the time). I went in and ordered the Pla Rad Prik. On the side, I had an order of Shrimp Fried Rice – Khao Pad Goong.

Pla Rad Prik (c) wildchopsticks.com 2012

As with most Thai recipes, there are all the elements of taste in there. Fish sauce for salty, palm sugar and tamarind paste for sweet, fiery peppers for hot, and lime on the side for sour. The fish was fried perfectly and the sauce was delicious. So good, in fact, I’m really tempted to go back again. A pound or more of fish for 250 baht, or about 8 dollars.

The rice was good, nothing to complain about at all, and had plenty of shrimp. The only thing that kept it from being memorable was that I was so into the fish that even white rice would have been just fine.

Khao Pad Goong - Shrimp fried rice

I managed to eat the best parts of one side of the fish and half the other as well as all the rice, but eventually had to stop. I hate to waste food. I mean I really, really hate to waste it, but it was either eat what I could or (if I didn’t order it) miss the chance entirely today.

 

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