Exotic Thai Galanga Fish Curry 🌶️🐟🥥

Thai Fish Curry Recipe 🍲

Overview:

Indulge in the exotic flavors of Thailand with this tantalizing Thai Fish Curry recipe. Bursting with aromatic ingredients like kaffir lime leaves and galanga, this dish is a perfect balance of spicy, tangy, and creamy goodness. Impress your family and friends with this easy-to-make yet incredibly flavorful curry that will transport you to the bustling streets of Bangkok in just under 30 minutes!

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Cuisine: Thai
• Category: Curries

Ingredients:

• 1 onion
• 1 red bell pepper
• 3-6 tablespoons red curry paste
• 1 clove garlic
• 1 kaffir lime leaves
• 1 teaspoon galanga powder
• 4 cups vegetable broth
• 10-12 shrimp paste (sake)
• 1 cup dry white wine
• 1 can (14 ounces) coconut milk
• 2 stalks lemongrass
• 1 roma tomatoes, quartered
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Prepare Ingredients: Gather all the ingredients and chop the onion, red bell pepper, garlic, and tomatoes. Bruise the lemongrass stalks to release their flavor.

   Related Articles

   • 
     Sizzling Zucchini Pizza Boats
   • 
     Savory Rajasthani Dahi Vada
   • 
     Savory Crowd-Pleasing Cracker Barrel Meatloaf 🍴
   • 
     Decadent Chocolate Truffle Brownie Bites
   • 
     Velvet Bliss Elixir
   • 
     Butterscotch Surprise Biscuits 🍪

2. Sauté Aromatics: Heat oil in a large skillet or wok over medium heat. Add the red curry paste, garlic, kaffir lime leaves, and galanga powder. Stir-fry for about 1 minute until the mixture becomes fragrant.

3. Add Vegetables: Toss in the chopped onions, red bell pepper, and any preferred chilies. Stir-fry until the onions are slightly tender.

4. Create Flavor Base: Pour in the vegetable broth, sake wine (shrimp paste), and dry white wine. Add the coconut milk and lemongrass stalks. Bring the mixture to a gentle boil.

5. Cook Fish: Add the fish cubes and quartered tomatoes to the simmering curry. Cover the skillet or wok and let it simmer for 6-8 minutes, or until the fish is firm and fully cooked.

6. Thicken Curry: In a small bowl, mix the cornstarch with water to create a slurry. Pour this mixture into the curry and stir continuously until the sauce thickens to your desired consistency.

7. Finishing Touches: Squeeze the juice of a lime into the curry and stir it in. Sprinkle freshly chopped cilantro over the curry for a burst of freshness and aroma.

8. Serve: Your Thai Fish Curry is now ready to be served! Dish it out into bowls and serve it piping hot with steamed jasmine rice for a complete meal.

Nutritional Information (Per Serving):

• Calories: 410.2
• Fat: 25.8g
  • Saturated Fat: 19g
• Cholesterol: 28.3mg
• Sodium: 40.4mg
• Carbohydrates: 19.6g
  • Fiber: 1.9g
  • Sugar: 3.9g
• Protein: 19.8g

Tips:

• For a spicier kick, add more red curry paste or fresh chilies according to your taste preference.
• Feel free to substitute monkfish with other firm white fish like cod or tilapia.
• Adjust the thickness of the curry by adding more or less cornstarch slurry.
• Serve the curry with a side of jasmine rice or noodles for a complete meal experience.

Enjoy your culinary journey to Thailand with this delightful Thai Fish Curry recipe! 🌶️🍲🌿