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Gourmet Import Universe

THAI FISH STEW

Lorilynn’s Thai Style Fish Curry

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Recipe courtesy of

WHAT IS THAI FISH CURRY?

A Spicy Stew

This Thai-style curry is easy to make and versatile too. If you don’t like shrimp you can easily leave it out or use crab. Ditto on the cod–substitute any firm fleshed white fish of your choosing.

 

SUGGESTIONS WHEN MAKING THAI FISH CURRY

  • Be Choosy With Coconut Milk

There are many different coconut milks on the market but it’s best to go with one that’s extra creamy. That means avoiding “lite” coconut milk. If you choose coconut cream (not cream of coconut which is sweetened!) then you should get the rich consistency this stew deserves.

  • Fish Sauce

Not all fish sauces are created equal, and not all work equally as well in seafood vs. non-seafood dishes.  To see a comparison of two of the most popular ones on the market, check out our Food Fight!!! Italy vs. Korea.   Then choose which sauce is the best fit for your Thai-style curry!

 

WHAT PAIRS WELL WITH THAI FISH CURRY?

Serve this stew over jasmine rice or other white rice.  A nice, ice-cold Singha beer on a hot summer day while scuba diving of the beaches of Ko Phi Phi or Koh Tao brings back memories of the 1990’s for me!  At least they did until I saw this article. (written by Chef Stef)

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THAI FISH STEW
Yield: servings   
Difficulty:
Serving Size 1/6 recipe
Calories 500 cal
Fat Content 35 g

Ingredients
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Directions

1Zest the lime and then juice them. Set aside in two separate bowls
HOW TO JUICE A LIMELesson 32 – How to Juice a Lime
2Roll Swiss chard leaves together and julienne fine. Set aside
HOW TO CHOP ESCAROLELesson 76 – How to Cut Escarole (Chop)
3Heat the oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; Sautè until shallots are tender and peppers soften, about 5 minutes.
HOW TO CORE & PEEL BELL PEPPERLesson 55 – How to Peel & Core a Bell Pepper
4 Add Swiss Chard and curry paste and stir until curry paste coats ingredients smoothly. Add coconut milk, fish sauce, white fish, shrimp, lime zest and half of the lime juice.
5Simmer gently until fish is cooked through 10 - 15 minutes. ( depends on cut size of fish) Season to taste with salt and pepper. Gently stir in cilantro and basil and remaining lime juice. Serve with rice.
HOW TO COOK RICELesson 117 – How to Cook Fluffy White Rice
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SHOW NUTRITION
This is just an example, will depend on the Nutritional API service used.
Per serving, based on 8 servings. (% daily value)
  • Calories296
  • Fat16.8 g (25.9%)
  • Saturated9.3 g (46.6%)
  • Trans0.5 g
  • Carbs24.8 g (8.3%)
  • Fiber0.8 g (3.3%)
  • Sugars7.1 g
  • Protein9.9 g (19.9%)
  • Cholesterol161.7 mg (53.9%)
  • Sodium332 mg (13.8%)

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