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Orange Roughy: Thai Whitefish Curry
posted by RisaG 06-16-100 6:34 PM
* Exported from MasterCook *
Thai Whitefish Curry
Recipe By : Plenty with Chef Jaime Laurita, p. 72
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Seafood
Amount Measure Ingredient -- Preparation Method
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3 small onions -- finely chopped
3 tbsp. vegetable oil
2 cloves garlic -- crushed
3 tbsp. ginger -- grated
1 stick lemongrass (use tender part) -- finely chop
1 tbsp. red curry paste
1/2 cup sweet Thai chili sauce
1/2 cup fish sauce
4 cups coconut milk
8 kaffir lime leaves
2 small pieces dried galangal -- or 1 tsp. ground galangal
2 lb. orange roughy or other whitefish -- cut in 1" pieces
12 medium scallops
8 medium shrimp -- peeled and deveined
1 cup cilantro -- chopped
8 thai basil leaves
Saute onions in oil until translucent. Add garlic and ginger and cook for 1 minute. Add lemongrass, curry paste, chili and fish sauce and cook for 2 minutes. Add coconut milk, lime leaves, and galangal. Cook over low heat for about 15 minutes.
Add fish, scallops and shrimp, bring to a boil, and cook for 10 minutes (or less) or until the fish is done. Add the cilantro and basil. If using dried galangal, remove before serving.
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Serving Ideas : saffron rice
