I have never been to Thailand but I absolutely love their food! It’s aromatic, spicy and always tastes so fresh and zingy. I went out and bought quite an exotic Thai cook book from a charity shop, the sort that is so traditionally Thai you have never heard of any of the ingredients that are in it, but I thought I would give it a go. I chose this red Thai curry recipe as it appeared reasonably simple and just had the one item that I needed to get from an oriental supermarket, which was shrimp paste. Now I don’t know if you have come across this before but it is vile! I nearly gagged when I smelt it; it just stank like the bins from outside our local Thai restaurant on a hot day. But this restaurant does do great tasting food, so I gave the shrimp paste a chance, and I have to say it made the dish! I have since made a couple of tweaks to the original and I have to say this is now one of my all-time favourite recipes. I feel a little bit like I am giving away one of my trade secrets here, so I hope you love it as much as I do.
For the paste;
– ½ red onion – finely chopped
– 1 stalk of lemon grass
– 1-2 red chillis (picked to taste) – finely chopped
– 2 garlic cloves, minced
– Thumb size piece of ginger, minced
– 1tbsp tomato ketchup
– ¼ tsp cumin
– 1 tsp coriander
– 3 desert spoons of fish sauce
– 1/3 tsp shrimp paste
– 1tsp soft dark brown sugar
– 1tsp chilli powder
– 1 pinch chilli flakes
– ½ teaspoon cinnamon
– Juice of half a lime
Blend all the above ingredients together to make a paste
– 1 onion – sliced
– 1 green pepper – finely sliced
– 1 large sweet potato (I boil mine for 7 mins to soften slightly first)
– 275g of white fish
– 400g tin coconut milk
Fry the onion until soft
Add the green pepper and sweet potato for a few minutes
Add the curry paste and mix into all the veg.
Turn down the temperature of the pan to a medium/low and add the coconut milk.
Give everything a good stir together
Once the coconut milk starts to steam, add the fish.
Cook the fish through for 7-10 minutes and serve with rice or noodles, or even as a soup on its own.