Thai Fish Curry

Discover Thai Fish Curry. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 – 1 1/2  pounds firm white fish- Halibut, Alaskan Cod, haddock, Black Cod, Sea Bass (thicker cuts are best) ↔ Remplacer
• ½ teaspoon salt ↔ Remplacer
• one lime- zest and juice ↔ Remplacer
• 2–3 tablespoons coconut or olive oil ↔ Remplacer
• 2 large shallots or 1 small onion- finely diced ( red, white or yellow) ↔ Remplacer
• 4-6 garlic cloves ↔ Remplacer
• 1- 2 fresh hot chilies- finely diced ( jalapeno, serrano, red chili) ↔ Remplacer
• 3 tablespoons lemongrass, very finely chopped ↔ Remplacer
• 2 teaspoons turmeric root, grated (or sub 1 teaspoon ground) ↔ Remplacer
• 1 teaspoon fresh ginger, grated ↔ Remplacer
• 1-3 tablespoons Thai Curry Paste (optional) red, green, or yellow ↔ Remplacer
• 2 cups chicken or fish stock ↔ Remplacer
• 8 kaffir lime leaves ↔ Remplacer
• 1/2 teaspoon salt ↔ Remplacer
• 2 cups carrots, diced (or sub potatoes) ↔ Remplacer
• 1 red bell pepper, diced ↔ Remplacer
• 1  14-ounce can coconut milk ( liquid and solids) ↔ Remplacer
• 1 tablespoon fish sauce ↔ Remplacer
• squeeze of lime ↔ Remplacer
• 2 cups green beans, or asparagus, snap peas or snow peas ↔ Remplacer
• ½ cup chopped basil, (Thai basil is great!) cilantro, scallions ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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