dttodot
Culinary Explorer
Explore the flavours of Thailand with my Thai Style Fish & Prawn Curry recipe, inspired by the traditional Thai minced fish curry – Khanom Jeen Nam Ya (ขนมจีนน้ำยา).
Ingredients for Curry:
* 7 oz Raw king prawns - (200g) You can use frozen ones
* 10 oz White fish - (300g) Cod or Haddock
* 2 cans Coconut milk
* 3 tbsp Red curry paste
* 3 Potatoes, medium sized - (16oz) peeled and diced
* 1 Carrot, large
* 1 oz Spinach - a good handful
* ½ Lime, juice only
* Salt to taste
* Fish sauce - (optional)
Garnish:
* Fresh coriander
* Chilli flakes
* Sweet chilli paste
To Serve:
* 8.5 oz Rice vermicelli noodles - (240g)
Instructions:
1. In a blender, combine the roughly chopped white fish fillets and one can of coconut cream. Blend until smooth. This unique blend will serve as the creamy base for your curry.
2. In a large saucepan or wok, heat a bit of oil over medium heat. Add the red curry paste and fry for a minute or two until it becomes aromatic. This step is crucial for releasing the flavors of the curry.
3. Pour the blended fish-coconut mixture into the saucepan with the curry paste. Mix well to ensure the curry paste is evenly distributed.
4. Add the second can of coconut cream to the saucepan and stir well. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally. The sauce will begin to thicken and the flavors will meld together.
5. Add the diced potatoes and sliced carrots to the simmering sauce. Cover and let it simmer for approximately 20 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
6. Once the vegetables are cooked, add the king prawns to the curry. Cook for about 5 minutes, or until the prawns are pink and fully cooked. Be cautious not to overcook them.
7. Fold in a handful of fresh spinach right before you're ready to serve. The residual heat will wilt the spinach without overcooking it.
8. Taste and adjust the seasoning of your curry. You might want to add salt, a splash of lime juice for a tangy kick, and a little fish sauce for extra umami. If to thick adjust with a little bit of water.
9. Garnish with fresh coriander if desired, and serve your Thai-style fish and prawn curry while it's warm. It pairs beautifully with rice vermicelli noodles for a complete meal, offering a delightful texture contrast to the creamy curry. Enjoy !
Ingredients for Curry:
* 7 oz Raw king prawns - (200g) You can use frozen ones
* 10 oz White fish - (300g) Cod or Haddock
* 2 cans Coconut milk
* 3 tbsp Red curry paste
* 3 Potatoes, medium sized - (16oz) peeled and diced
* 1 Carrot, large
* 1 oz Spinach - a good handful
* ½ Lime, juice only
* Salt to taste
* Fish sauce - (optional)
Garnish:
* Fresh coriander
* Chilli flakes
* Sweet chilli paste
To Serve:
* 8.5 oz Rice vermicelli noodles - (240g)
Instructions:
1. In a blender, combine the roughly chopped white fish fillets and one can of coconut cream. Blend until smooth. This unique blend will serve as the creamy base for your curry.
2. In a large saucepan or wok, heat a bit of oil over medium heat. Add the red curry paste and fry for a minute or two until it becomes aromatic. This step is crucial for releasing the flavors of the curry.
3. Pour the blended fish-coconut mixture into the saucepan with the curry paste. Mix well to ensure the curry paste is evenly distributed.
4. Add the second can of coconut cream to the saucepan and stir well. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally. The sauce will begin to thicken and the flavors will meld together.
5. Add the diced potatoes and sliced carrots to the simmering sauce. Cover and let it simmer for approximately 20 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
6. Once the vegetables are cooked, add the king prawns to the curry. Cook for about 5 minutes, or until the prawns are pink and fully cooked. Be cautious not to overcook them.
7. Fold in a handful of fresh spinach right before you're ready to serve. The residual heat will wilt the spinach without overcooking it.
8. Taste and adjust the seasoning of your curry. You might want to add salt, a splash of lime juice for a tangy kick, and a little fish sauce for extra umami. If to thick adjust with a little bit of water.
9. Garnish with fresh coriander if desired, and serve your Thai-style fish and prawn curry while it's warm. It pairs beautifully with rice vermicelli noodles for a complete meal, offering a delightful texture contrast to the creamy curry. Enjoy !
The marriage of delicate fish and succulent prawns in a rich, aromatic curry sauce is simply divine. 
The flavors of lemongrass, coconut milk, and Thai spices come together to create a symphony of taste that dances on your palate. It's a dish that transports you straight to the bustling streets of Thailand, where every bite is an adventure for your taste buds. So fragrant, so flavorful, it's truly a feast for the senses!
