John Myers
Thai Fish Curry with Prawns
The perfect thai fish curry with prawns recipe with a picture and simple step-by-step instructions.
- 250 g Fish fillet white
- 250 g Shrimp peeled deveined
- 1 Roughly chopped onions
- 1 Red pepper
- 2 tsp Curry paste
- 2 Garlic cloves chopped
- 200 g Sugar snap
- 200 ml Coconut milk
- 200 ml Fund
- 3 Lemongrass sticks
- 1 tbsp Grated ginger
- Lime zest
- 2 Splash Lime juice
- 1 tbsp Soy sauce
- 1 tbsp Fish sauce
- Coriander leaves
- 2 tbsp Peanut oil
- 2 pinch Sugar
- Cut the bell pepper into short strips and the fish fillet into bite-sized pieces. Cut the ends of the sugar snap peas at an angle parallel to each other. Remove the hard outer leaves from the lemongrass and cut in half lengthways, not cutting all the way to the end of the root, it should still stick together there. Remove the lemongrass before serving. Chop the coriander leaves, save a few leaves for garnish.
- Heat the oil in a wok or large saucepan. Fry the onions, peppers and snow peas in it for 2-3 minutes. Then fry the Thai curry paste (the amount determines the spiciness of the dish) and the garlic for 2 minutes. Take out the vegetables.
- Bring the coconut milk and the poultry, vegetable or fish stock to the boil in the wok / saucepan and add the ginger, lemongrass and the zest of a lime, simmer gently for a good 5 minutes.
- Add the fish and let it stand, covered, for 2 minutes just below the boiling point. Also add the prawns and cover and let everything simmer for another 3 minutes. Mix in the cooked vegetables in between and let them get hot. Briefly increase the heat, but do not let the curry boil any more. Season to taste with lime juice, soy sauce, fish sauce, coriander leaves and a little sugar. Arrange on preheated plates and garnish with coriander leaves.
Fits to…
- Jasmine rice
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