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Articles
2020-08-13 / test@t

Thai fish curry with potatoes

Probably it is difficult to find a more familiar combination than fish and potatoes. Remember the famous fish & chips, English potato pies with fish, our favorite herring with potatoes - there are many such examples. So in Indian cuisine there was such a dish - fish curry filled with spicy aromas. Preparing the dish is simple, and all the ingredients are easy to buy at your local supermarket in the Asian food section.

Thai fish curry with potatoes
Ingredients
  • 8 small potatoes
  • 1 medium onion
  • 1 small bunch of cilantro
  • 4 feathers of green onions
  • 1 long red chili
  • 1–2 tsp green Thai curry paste, depending on the spice desired
  • 400 ml of coconut milk
  • 125 ml fish stock or water
  • 2 tbsp. l. fish sauce
  • 1 tbsp. l. lime juice
  • 1 tbsp sugar
  • 500 g skinless white fish fillets (e.g. tilapia)
  • 1 tbsp. l. vegetable oil
  • steamed rice for serving

STEP-BY-STEP COOKING RECIPE

Step 1
Cut the potatoes into large cubes and boil in boiling salted water until tender, 8-12 minutes.
Step 2
Peel the onion and cut into thin feathers. Chop the cilantro coarsely, set aside a little for serving. Cut the green onions into thin rings. Cut the chili pepper into thin half rings, remove the seeds if desired.
Step 3
Heat the oil in a wok, add the onion and cook until soft, 1-2 minutes. Add curry paste and, stirring constantly, cook for 1 minute. Pour in the coconut milk and cook for 5 minutes, the butter should float to the surface.
Step 4
Pour in the broth, fish sauce and lime juice, add sugar and cook for 1 minute. Then add the green onions and fish to the wok and cook for 3 minutes.
Step 5
Add potatoes and cilantro, heat for 1 minute. and remove from heat. Sprinkle the curry with the leftover cilantro and hot pepper rings. Serve with rice.
Cooking time
30m
Servings
4
Catalog

Tags

potatoes, coconut milk, curry, coriander, white fish, fish curry,

Categories

Fish dishes,
See more