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    Malaysian Fish Curry

    Uploaded by

    RainRN
    This document provides a recipe for Thai green curry with fish and prawns. It lists ingredients for the spice paste including shallots, galangal, turmeric, fennel, coriander, curry paste, lime juice, garlic, chilies and sugar. It also lists ingredients for the curry including coconut milk, coconut cream, fish fillets, prawns, desiccated coconut and kaffir lime leaves. The directions explain how to make a smooth spice paste, simmer the coconut milk and cream to thicken the curry sauce, cook the fish and prawns, and serve over rice with additional sauce and toppings.

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    Malaysian Fish Curry

    Uploaded by

    RainRN
    8 views3 pages
    This document provides a recipe for Thai green curry with fish and prawns. It lists ingredients for the spice paste including shallots, galangal, turmeric, fennel, coriander, curry paste, lime juice, garlic, chilies and sugar. It also lists ingredients for the curry including coconut milk, coconut cream, fish fillets, prawns, desiccated coconut and kaffir lime leaves. The directions explain how to make a smooth spice paste, simmer the coconut milk and cream to thicken the curry sauce, cook the fish and prawns, and serve over rice with additional sauce and toppings.

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    Malaysian fish curry.docx

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    This document provides a recipe for Thai green curry with fish and prawns. It lists ingredients for the spice paste including shallots, galangal, turmeric, fennel, coriander, curry paste, lime juice, garlic, chilies and sugar. It also lists ingredients for the curry including coconut milk, coconut cream, fish fillets, prawns, desiccated coconut and kaffir lime leaves. The directions explain how to make a smooth spice paste, simmer the coconut milk and cream to thicken the curry sauce, cook the fish and prawns, and serve over rice with additional sauce and toppings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    8 views3 pages

    Malaysian Fish Curry

    Uploaded by

    RainRN
    This document provides a recipe for Thai green curry with fish and prawns. It lists ingredients for the spice paste including shallots, galangal, turmeric, fennel, coriander, curry paste, lime juice, garlic, chilies and sugar. It also lists ingredients for the curry including coconut milk, coconut cream, fish fillets, prawns, desiccated coconut and kaffir lime leaves. The directions explain how to make a smooth spice paste, simmer the coconut milk and cream to thicken the curry sauce, cook the fish and prawns, and serve over rice with additional sauce and toppings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    INGREDIENTS

    Nutrition

    SERVINGS 4UNITS US

    Spice Paste

    3shallots, quartered
    50g piece galangal, quartered

    teaspoon ground turmeric


    2

    1teaspoon fennel seed


    1teaspoon ground coriander

    cup madras curry paste


    4

    2tablespoons lime juice


    2garlic cloves, quartered
    2red Thai chile, quartered
    2teaspoons sugar

    Fish
    2tablespoons oil
    250ml coconut milk
    400ml coconut cream
    4white fish fillets, I used halibut but any is fine

    16medium green prawns, I allow for 4 per person


    2tablespoons desiccated coconut
    4fresh kaffir lime leaves, sliced thinly (optional)

    DIRECTIONS
    1. Blend or process all the spice ingredients to form a smooth paste.
    2. Heat half the oil in a large frying pan, cook paste stirring over a medium
    heat until fragrant, add coconut milk and cream, bring to the boil, reduce
    to a simmer and simmer about 15 Minutes until curry sauce thickens
    slightly.
    3. Heat remaining oil in a large frying pan, cook prawns and fish, about 10
    minutes or until cooked as desired, times will vary depending on
    thickness of fillet.
    4. To serve: Pour some curry sauce into a bowl, arrange fish and prawns
    on top, drizzle some more sauce over the top of the fish, sprinkle with
    coconut and lime leaves.
    5. Serve with Jasmine rice or for lower carb version cauliflower.

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