Thai fish curry

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thai_fish_curry_pasteEvery year as summer starts to approach my eating habits begin to change. Gone are the warm, comforting dishes of the winter months, replaced by simple salads, fresh ingredients and anything that can thrown on the BBQ and chargrilled to perfection. While the BBQ lends itself to strong, hearty flavours, I also crave dishes that zing with spice, and the delicacy of a beautifully cooked fish dish. This curry is the perfect summer supper – clean, fresh flavours bound with beautiful spices in a silky, refreshing sauce.

beautiful_fresh_fishNowadays you can buy perfectly good pre-made curry paste in the shops, but if you have the time I’d definitely recommend making your own. Not only is it hugely satisfying, but you can use exactly the combination of flavours you like, and if you read the recipe below it’s really very simple. You can also double or triple the quantity of paste and freeze it for future occasions – as quick and easy as popping to your local shop.

thai_curryIn this recipe I’ve used some beautiful whole prawns and meaty chunks of haddock, but you could use any combination of fish and shellfish – pollack, gurnard (an ugly fish but so delicious), strips of squid, scallops or even  handful of crabmeat for a really indulgent curry.

For the curry paste

2 cloves garlic, chopped
2 shallots, chopped
3 small green chillies, seeds included, chopped
50g fresh ginger, chopped
1 lemograss stalk, finely sliced
1 tsp ground coriander
1 tsp ground cumin
Juice of half a lime
2 kaffir lime leaves, chopped
1/2 tsp shrimp paste
Scrunch salt & pepper

For the curry

1 tbsp groundnut oil
1 x 400ml tin coconut milk
1 tbsp fish sauce
1 tsp sugar
3 spring onions, thinly sliced lengthways
Bunch of asparagus, each stalk sliced in 3
300g haddock, cut into bite-sized portions
Large handful king prawns, shelled and deveined
Handful coriander, roughly torn

Thai fish curry

Combine all the ingredients in a food processor and blitz til smooth. You could do this in  pestle and mortar if you’ve got a bit more time on your hands (or a muscley sous chef . . .).

Heat the oil in a heavy based saucepan or wok. Scrape in the curry paste and fry for 3-4 mins over a medium heat. Add the coconut milk, fish sauce and sugar and bring to a simmer. Cook for 5 mins.

Add the asparagus and spring onions and cook for a further 2-3 mins. Then add the fish to the pan, cover with a lid and simmer for another 5 mins or so until the fish flesh flakes easily and is just cooked through.

Remove from the heat, scatter with the coriander and serve with steamed rice.

2 RESPONSES TO Thai fish curry

  1. Jenny -

    We’ve just had this for dinner tonight. We used monkfish instead of haddock but apart from that we followed the recipe to the letter. It was so delicious!! Now a definite favourite!! I have a feeling this might appear on our menu quite frequently !

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