Ingredients with Measurements:
- 1 lb. Koi fish, filleted and diced
- 2 tbsp. red curry paste
- 1 cup coconut milk
- 1 tbsp. fish sauce
- 1 tbsp. palm sugar
- 1 tbsp. lime juice
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 red chili, thinly sliced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, pound the shallot, garlic, and red chili until a paste is formed.
2. In a large saucepan, heat the red curry paste over medium heat until fragrant.
3. Add the shallot, garlic, and chili paste to the saucepan and stir until combined.
4. Pour in the coconut milk and stir until well combined.
5. Add the diced Koi fish to the saucepan and stir until coated in the curry sauce.
6. Add the fish sauce, palm sugar, and lime juice to the saucepan and stir until well combined.
7. Bring the curry to a simmer and cook for 5-7 minutes, or until the fish is cooked through.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 215
Fat: 12g
Carbohydrates: 6g
Protein: 20g
Substitutions for ingredients:
- Koi fish can be substituted with any white fish such as tilapia or cod.
- Red curry paste can be substituted with green curry paste.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as bell peppers, eggplant, or bamboo shoots to the curry.
- Use shrimp instead of fish.
- Make the curry spicier by adding more chili.
Tips and tricks:
- Be sure to remove any bones from the Koi fish before dicing.
- Adjust the amount of curry paste and chili to your desired level of spiciness.
- Serve the curry with steamed rice.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of steamed rice.
Garnishes:
Garnish with chopped cilantro.
Pairings:
Pair with a light beer or a crisp white wine.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk to tone down the heat.
- If the curry is too thick, add more coconut milk or water to thin it out.
Food safety advice:
- Be sure to cook the fish until it is fully cooked through.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
Koi Pla Curry is a traditional Thai dish that originated in the northern region of Thailand.
Flavor profiles:
The curry is spicy, savory, and slightly sweet.
Serving suggestions:
Serve the curry in a bowl with a side of steamed rice.
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Region: Thai