Thai Curry Fish Head Recipes

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THAI FISH CURRY



Thai Fish Curry image

Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!

Provided by Kristen Stevens

Categories     Curry

Time 25m

Number Of Ingredients 12

1 ½ lb white fish
3 tablespoons red Thai curry paste (divided)
2 tablespoons coconut oil
½ medium onion (finely minced)
2 tablespoons finely minced ginger
3 cloves garlic (finely minced)
15 ounce can coconut milk
½ cup water
1 tablespoon fish sauce
1 tablespoon coconut or brown sugar
4 cups chopped veggies (pictured are green beans, carrots, and red bell peppers)
Minced cilantro and lime juice (to serve)

Steps:

  • Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
  • Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
  • Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
  • Serve with a little minced cilantro and a squeeze of lime juice.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Sugar 14 g, Sodium 556 mg, Fat 38 g, SaturatedFat 31 g, Carbohydrate 25 g, Fiber 7 g, Protein 39 g, Cholesterol 85 mg, UnsaturatedFat 4 g

THAI CURRY FISH HEAD



Thai Curry Fish Head image

Wow your friends and family with this Thai Curry Fish Head recipe! This spicy and sour curry will have you refilling your rice bowl again and again!

Provided by Amy Beh

Categories     Curry, Fish Dishes

Time 40m

Yield 4 servings

Number Of Ingredients 21

Half portion fish head (garoupa or red snapper), approximately 700g, cleaned
1 brinjal, cut into wedges
3 bird´s eye chillies
2 stalks curry leaves
2 stalks lemongrass, lightly smashed
4 kaffir lime leaves
150ml coconut milk
100ml fresh chicken stock or water
20g tamarind paste mixed with 100ml water and strained for juice
5-6 tbsp oil
4 shallots
2 cloves garlic
1cm ginger
2 tbsp chilli paste
¼ tsp turmeric powder
2 tbsp curry powder
¼-½ tsp sugar or to taste
1 tbsp fish sauce
2 tbsp lime juice or to taste
¼ tsp chicken stock granules
¼ tsp anchovy stock granules

Steps:

  • Scald the fish head in a pot of boiling salted water for 3-4 minutes. Dish out and put aside. Heat oil in a wok and fry lemongrass and curry leaves for a minute. Add ground spice ingredients (A) and fry until fragrant and oil rises.
  • Pour in fresh chicken stock or water. When it starts to boil add brinjal, bird´s eye chillies and tamarind juice then reduce the heat and simmer for 2-3 minutes.
  • Add coconut milk and kaffir lime leaves. Put in the fish head and add seasoning to taste. Simmer for 1-2 minutes. Dish out and serve.

Nutrition Facts : Calories 1700 cal

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