Easy Red Curry with Fish

Curry is a part of the Asian taste and a very common ingredient for many recipes in everyday cooking. Homemade red curry paste is better than store-bought, especially for Thai cooking. Most of the ingredients to make curry paste use different kinds of chilies. However, this is an easy curry recipe for a nutritious meal that can be put together quickly, so I use the red curry paste available in almost every grocery market. Omit the kaffir lime leaves, or bay leaves can be substituted. This curry can be served with rice or noodles.

Ingredients;
1 lb. fish, catfish or your choice
2 cups coconut milk*
1/2 cup kelp broth
1 tsp galangal powder**
1 tbs minced fresh ginger
1 tsp minced garlic
2 kaffir lime leaves
1 jalapeno pepper, sliced
1 cup white onions
1/2 tbs red curry paste
1/2 tsp turmeric

2 tbs coconut oil
1/2 tsp salt and about 1 tbs fish sauce

Garnish with chopped green onion and cilantro

Directions:
Clean the fish, remove the guts, and slice the fish crosswise into 1 inch slices.
Heat oil over medium heat on a pot. Add onions.

 Cook for 2 minutes. Stir in garlic, red curry paste, turmeric, kaffir lime leaves, and ginger.

Cook for a few minutes or until fragrant. Add kelp broth and coconut milk. Bring to boil. Simmer the coconut broth for 10 minutes. Add fish. Season to taste. Bring back to boil for 10 minutes. Add jalapeno pepper slices.

Ladle into a serving bowl. Garnish with green onions and cilantro. Extra hot chili for your spicy taste.

 

 

*For a thicker taste, use the thick coconut cream.
**Fresh galangal is better to use for this recipe; unfortunately, I do not have it on hand at this time.