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Prepare the Fish Curry

Finish the Fish Curry Sauce

To serve

  • Rice noodles 4 cups
  • Cabbage, shredded 4 cups
  • Mung bean sprouts 4 cups
  • Basil, Thai (only leaves) 2 cups
  • Cucumber, quartered lengthwise, sliced thinly 2 cups
  • Long bean, sliced thinly crosswise 2 cups
  1. Prepare the Fish Curry

    • In a mortar mix shrimp paste and curry with cooked fish together.
    • Heat about half a cup of coconut milk in a pot or pan and add the mixed curry paste. You need to cook the curry paste, but there’s no need to crack or break the coconut cream as I described as most southern Thai curries don’t really need to have a thick later of oil floating on top like the curries in the central or the north.
    • You need to cook the curry paste for 2 to 3 minutes just to make sure that all the spices are cooked and not butter and also released their aromas.
    • Add 700 ml of coconut milk and 700 ml of fish stock together, wait until it boils, then add the salt and torn kaffir lime leaves.

  2. Finish the Fish Curry Sauce

    • Wait until it boils again and seasoning fish sauce and sugar. At this point, the should have released some sourness into the soup already add tamarind paste to see if it is still sour. If it is, lower the heat and let it simmer for a while longer. If the sauce gets thick add more water.
    • Taste again to see if it has released all its sourness into the soup. Adjust the taste to your preference. If should be a blend of salty, sour ad a hint of sweetness. Three flavors that are balanced.
    • Remember the other ½ cup of coconut milk we saved? Pour that in the sauce at the end and stir it in. Once it bubbles again turn off the heat. The sauce is ready.

  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.

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