Gaeng pla choo chee

Gaeng pla choo chee

Fish in red curry sauce with lime leaves

By
From
Encyclopedia of Food and Cookery
Serves
4

This is a fabulous dish, particularly for those who like it hot. The Thai combination of lime leaves, coconut milk and red curry paste is great with fish.

Ingredients

Quantity Ingredient
1 large whole white fish
190ml vegetable oil
2 teaspoons Red curry paste
1 fresh red chilli, seeded and finely sliced
6 fresh kaffir lime leaves
250ml coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
lime wedges, to garnish
fresh coriander leaves, to garnish
1 small red pepper, cut into very fine strips, to garnish

Method

  1. Have the fish scaled and gutted. Wash and pat dry with paper towels. Trim the fish by cutting off the sharp spikes and make 2–3 diagonal cuts along each side of the fish to help it cook evenly. Heat the oil in a wok or large frying pan over high heat, reserving 1 tablespoon for later; lower the fish carefully and cook until golden on one side. Lower the heat and gently turn the fish over. Turn up the heat and cook for a further 5 minutes or until golden. Lift the fish gently onto a serving plate.
  2. Meanwhile, gently stir-fry in another pan the red curry paste, chilli and lime leaves in the remaining tablespoon oil. Add the coconut milk, fish sauce and sugar, and simmer for about 5 minutes. Pour the sauce over the fish and garnish with the lime wedges, coriander and pepper strips. Serve with steamed rice.
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