Thai · Dinner
Curried Fish with Roasted Chili Paste
White fish fillet simmered in a roasted chili paste base built from dried chilies, shallots, garlic, and shrimp paste, loosened with coconut milk and fish sauce. Sweetened lightly with palm sugar and finished with makrut lime leaf and Thai basil, served over jasmine rice.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
40.2gProtein
21.4gFat
32.1gCarbs
6.8gSugar
3.6gFiber
1380mgSodium
98mgChol
14.1gSat Fat
870mgPotassium
95mgCalcium
3.4mgIron
2.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat fish dry. Soak dried chilies in hot water for 10 minutes until soft, then seed them.
2
Blitz
Combine soaked chilies, shallots, garlic, lemongrass, shrimp paste, and galangal; blend to a coarse paste.
3
Fry
Heat oil in a small saucepan over medium heat; fry paste 2–3 minutes, stirring, until raw smell fades.
4
Simmer
Pour in coconut milk and stir well; bring to a gentle simmer over medium-low heat for 3 minutes.
5
Poach
Lower fish pieces into sauce, spooning sauce over top; poach uncovered for 6–8 minutes until opaque.
6
Finish
Stir in fish sauce, palm sugar, and lime leaf; simmer 1 minute over low heat until sugar dissolves.
7
Plate
Spoon fish and sauce over jasmine rice; scatter torn Thai basil leaves on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2/3 cup160ml coconut milk
- 66 dried chilies
- 44 shallots
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 2 tsp2 tsp shrimp paste
- 1 tsp1 tsp galangal
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp palm sugar
- 22 makrut lime leaf
- 44 Thai basil leaves
- 2 tsp2 tsp vegetable oil
- 1 cup190g cooked jasmine rice
