Ingredients with Measurements:
- 1 lb. Koi Pla (freshwater fish), cleaned and cut into bite-sized pieces
- 1 can (14 oz.) coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 1 inch ginger, sliced
- 2 cloves garlic, minced
- 2 red chilies, sliced
- 1 tbsp. fish sauce
- 1 tbsp. palm sugar
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the coconut milk, water, lemongrass, ginger, garlic, and red chilies. Bring to a boil over medium-high heat.
2. Add the Koi Pla to the pot and stir gently to combine. Reduce the heat to low and let the stew simmer for 10-15 minutes, or until the fish is cooked through.
3. Stir in the fish sauce, palm sugar, and lime juice. Season with salt and pepper to taste.
4. Remove the lemongrass stalks and ginger slices from the stew.
5. Serve hot, garnished with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Koi Pla can be substituted with any freshwater fish, such as tilapia or catfish.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with any hot pepper, such as jalapeno or Thai chili.
Variations:
- Add vegetables such as sliced carrots or bell peppers for added flavor and nutrition.
- Use chicken or shrimp instead of fish for a different protein source.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Adjust the amount of red chilies to your desired level of spiciness.
- Serve with steamed rice or crusty bread to soak up the delicious broth.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Steamed rice or crusty bread
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
Troubleshooting advice:
- If the stew is too spicy, add more coconut milk to balance out the heat.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
- Koi Pla is a traditional Thai dish that originated in the northern region of the country.
Flavor profiles:
- The stew is creamy and slightly sweet from the coconut milk and palm sugar, with a hint of spiciness from the red chilies.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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Region: Thai