Ingredients
-
150 ml vegetable broth
-
1 tbsp Thai yellow curry paste
-
1 tsp tamarind paste or balsamic vinegar
-
1 tbsp brown sugar
-
2 tbsp fish sauce
-
150 g runner beans
-
150 g bamboo sprouts, cut into strips soy sprouts
-
400 ml coconut cream or milk
-
400 g pike perch or another white fish fillets
-
1/2 of lime
-
soy sauce for serving
Directions
Earlier I wrote that we love Thai food but it is not that easy to make it at home because it requires Thai ingredients and spices. But I sometimes make easy Thai dishes like khao pad and curry. We especially liked Thai yellow curry with fish. It requires only available ingredients and is quick to make – only 20-30 min and you can call your family to dinner.
The main thing is curry dishes is curry paste of high quality. It can be made at home but it requires over 10 various exotic ingredients, which can be bought in Asian markets if available nearby. If not, you can always buy a ready-to-cook curry paste in any market.
Curry is served with Thai fluffy rice. Use this method to prepare rice in the meantime.
Bon appetite!
Today's visits: 1.
Steps
|
1
Done
|
Pour the broth into a large pan with high sides and bring to a boil. Add the curry paste and boil for 3-4 min. |
|
2
Done
|
Cut the fish fillets into 2x3 cm pieces. Cut the runner beans into 3-4 cm length pieces. |
|
3
Done
|
In a separate bowl, mix together sugar, tamarind paste and fish sauce. Add the mixture to the pan. Stir and bring to a boil. |
|
4
Done
|
Add the runner beans and bamboo sprouts. If you use soy sprouts add them into the very end of the process. Cook at medium heat for 3-4 min until the runner beans are half-cooked. |
|
5
Done
|
Add coconut cream or milk and lime zest and bring to a boil. Add the fish and cook for 3-5 min until fish is done. |
|
6
Done
|
1 min before the dish is done, add soy sprouts, if used. Remove from heat, add lime juice, stir carefully and serve. How to serve: Serve with fluffy Thai rice. The recipe for fluffy rice you will find here. Add soy sauce to taste, if desired. How to keep: Best tastes immediately.
|
