Gang Kati Pla

Ingredients for 2 servings:

• 1 tbsp galangal, very finely diced
• 4 Thai chili peppers, red
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp cumin, whole
• 3 garlic cloves
• 2 shallots (Thai)
• 1 tsp sea salt, coarse
• 2 sprigs lemongrass
• 1 tsp turmeric root, very finely diced
• 1 kaffir lime(s)
• 2 tbsp paprika powder, hot
• 200 g bamboo shoots
• 500 ml coconut milk
• 1 tbsp palm sugar
• 1 bell pepper(s), red
• 4 Jalapeño(s), mixed red and green
• 3 tbsp fish sauce
• 3 tbsp oyster sauce
• 500 g fish fillet(s), waxy (e.g. perch, zander, salmon)
• 7 kaffir lime leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

red Thai curry with bamboo, spicy

First, make a curry paste. Finely dice the galangal, red chilies, coriander seeds, peppercorns, cumin seeds, garlic, shallots, salt, lemongrass, turmeric, lime zest, and paprika into small cubes and place in a mortar. Grind everything together for about 20 minutes until a creamy paste forms. If the paste becomes too thick, add a few drops of water. Chop the remaining ingredients. Thinly slice the bamboo shoots diagonally, cut the bell pepper into approximately 2 cm pieces, thinly slice the jalapeños, and dice the fish into bite-sized pieces. Place the fish and oyster sauce in a bowl and marinate the fish cubes, then toss them in the palm sugar. In a saucepan, heat 1/3 of the coconut milk with the curry paste, stirring gently until a layer of oil forms. Add the remaining coconut milk, bamboo shoots, bell peppers, lime leaves, and jalapeños, and simmer over low heat for about 15 minutes. Just before serving, add the prepared fish cubes and let them simmer for 2 minutes. Serve with basmati rice.