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PREPARATION:
1. Scale the fish, slit down the middle and remove the insides .Rub with some salt
and cut into steaks about 1" thick. Wash well and drain.
2. Heat the coconut cream in a pot over medium heat until boiling. Stir in the
curry paste and fry until fragrant. Add the fish, stirring lightly until just done.
3. Season the pot with fish sauce, then add the wild ginger. When the pot returns
to a boil, add the coconut milk, sweet basil leaves and chili. Press the vegetables
lightly to soak in the curry sauce, before turning off the heat.
4. Arrange on a serving dish, garnish with fresh wild ginger and a sprig of
sweet basil before serving.
Thai Food Source:
RECIPE CARD: The best Thai fish Dishes
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Wild Ginger Fish Curry
(Kaeng Khua Krachai Pla Chawn)
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INGREDIENTS:
1 |
serpent fish, about 500 grams |
1/2 cup |
wild ginger, finely shredded |
1 cup |
coconut cream |
2 cups |
coconut milk |
1/4 cup |
red curry paste |
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DRESSING:
1/2 cup |
sweet basil leaves |
3 |
spur chilies, sliced diagonally |
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Thai Food&Recipes > Thai Curry Recipes > Wild Ginger Fish Curry Recipe |
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Related Keyword: Kaeng, Gaeng, Gang, Kang, Keng, Gang, Khua, Krachai, Kra chai, Pla Chawn, thai food, thai curry |
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