Thai Fish Curry

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon black pepper

1 teaspoon white pepper

4 cloves, (or ¼ teaspoon ground cloves)

1 teaspoon salt

5 garlic cloves, (roughly chopped)

½ cup minced shallot

1 bunch of rau ram or cilantro, (about 1 cup chopped)

Juice and zest of 2 limes

2 medium dried shrimp, (or 1 tablespoon shrimp paste (optional)

3 tablespoons minced galangal or ginger

1 stalk lemongrass, (white and light green parts, minced)

1 tablespoon fish sauce

Lots of green chiles (see below)

2 tablespoons peanut or coconut oil

1 white onion, (sliced thin)

6 ounces snow or sugar snap peas

4 tablespoons green curry paste

1 cup coconut milk

2 tablespoons palm or brown sugar

3 tablespoons fish sauce

1 ½ pounds skinless, (boneless fish, cut in chunks)

Some chopped red chilies for color

½ cup Thai basil leaves

Directions

CURRY PASTE

To make the curry paste, put everything in a food processor and buzz to combine. A word on the chiles, however. They give you a lot of the color in the paste, so you will want a fair number. I’ve made this with about ½ cup of roughly chopped green Thai chiles and it’s fantastic, but very hot. If your heat tolerance isn’t quite there yet, use a similar amount of Anaheims, serranos or jalapenos. Typically, you will need to add around ¼ cup of water for the paste to come together fully. As I mention in the headnotes, this can be made well in advance.

CURRY

To make the curry, heat the coconut oil in a pan over medium-high heat and sauté the onions until slightly browned on the edges, about 6 to 8 minutes. Add the snow peas, curry paste, coconut milk, sugar and fish sauce and mix well. Simmer this gently for 5 minutes. Add 1 cup of water or coconut water, the fish and red chiles into the pan and simmer another 5 minutes. Turn off the heat, mix in the Thai basil and serve over jasmine rice.

Nutrition

• Calories: 429 kcal
• Total Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Cholesterol: 79 mg
• Sodium: 2121 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 13 g
• Protein: 36 g