Prepare the Fish Curry

Finish the Fish Curry Sauce

To Serve

  • Cabbage, shredded 400.0 g
  • Long bean, sliced thinly crosswise 400.0 g
  • Mung bean sprouts 400.0 g
  • Cucumber, quartered lengthwise, sliced thinly 240.0 g
  • Basil, Thai (only leaves) 40.0 g
  • Rice noodles, cooked 600.0 g
  1. Prepare the Fish Curry

    • In a mortar mix shrimp paste and curry with cooked fish together.
    • Heat about 125 ml of coconut milk in a pot or pan and add the mixed curry paste.
    • Cookthe curry paste for 2 to 3 minutes, until the spices are cooked and released their aromas.
    • Add remaining coconut milk and prepared Knorr® Fish Bouillon together, bring to a boil, then add the salt and torn kaffir lime leaves.
  2. Finish the Fish Curry Sauce

    • Season the fish curry with fishsauce and sugar. Add tamarind paste.
    • Adjust the taste to your preference. If should be a blend of salty, sour and a hint of sweetness.
    • Pour the remaining prepared Knorr® Fish Bouillon in, mix well.
    • Pour 125 m lof coconut milk in the sauce and stir it in. Once it bubbles again turn off the heat.
  3. To Serve

    • Arrange the cabbage, bean sprouts, cucumber, long beans and Thai basil in sections among 6 plates. Divide the fish curry sauce and the rice noodles among 6 bowls and serve on the plate with the garnishes.
Chef Inspiration