Thai Fish Curry

Thai Fish Curry Serving Presentation

Thai Fish Curry

This Thai fish curry is simplicity itself. Made with yellow curry paste as it is here it is more typical of the fish curries of Southern Thailand and Malaysia owing to the light Indian spicing of the yellow curry paste. This could also be cooked in the same manner using red or green curry paste. Many Thai fish curries are not always compatible with Western tastes, often being cooked with fish heads and too sour for the Western palate. However, this is not the case with this version which is both easy to cook and makes for very easy eating too! This can also be cooked with a wide variety of fish, in this example I’m using Red Bream simply because I saw it at the fishmonger’s and wanted to give it a try, turned out to be delicious I’m pleased to say. This will work well with any firm white fish such as cod or hake,

Panang Salmon

Panang Salmon

This is an incredibly quick and easy dish to make, it can be made with other fish too apart from salmon, red snapper would be good. The Panang paste is medium heat though you could use less if you prefer a really mild dish.

This is what you need. 1 packet of paste and one can of coconut milk is sufficient for up to 4 salmon fillets. The red pepper and kaffir lime leaves are optional for garnish, go where your imagination or fridge salad drawer takes you! I’m also using some Thai sweet basil leaves I spotted in my local Waitrose.

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