Thai Southern Style Fish Curry

While Thai curry has been a stable to many ​of people abroad, most of the time we are stuck with either the choices of Red or Green curry. While undoubtedly, those are the two most popular type of curries, there are so many more regional specialties that are just as good or better. ​

And that is why we are here today folks! I present you with my new favorite recipe, the Thai Southern style Fish Curry. This is a derivative of the "Gang Phu" which literally translated to crab curry, however we decide to do this recipe with fish today to change things up a bit. 

This recipe will require a bit of work since we will be making the chili paste from scratch. The curry paste for this recipe is not widely available outside of Thailand. However, since the paste is made fresh, the flavor will be much better than those available in packages or can. 

Part I: The Curry Paste Recipe

​Ingredients

Total Time: 45 Minutes
​Course: Main 
Serving 2

2 Thai red chilis
1 teaspoon grounded white pepper
1 tablespoon of lemongrass, thinly sliced
2 kaffir lime leaves, finely sliced
1 tablespoon turmeric, peeled and chopped
1 tablespoon galangal, chopped
2 tablespoon shallot, finely chopped
3 cloves of garlic, chopped
1/2 teaspoon of salt
1/2 teaspoon of "Kapi" shrimp paste (optional)

​How to make it?

- If using mortar and pestle, crush all the ingredients until the ingredients become pasty and semi-smooth.

-If using blender, pulse the ingredient until they become finely chopped. Adding 2 tablespoons of water into the mixture will help the mixture combined better. 

*When using mortar and pestle, be sure to scrap the paste from the side into the center.

**If shrimp paste is not use, add extra 1 teaspoon of fish sauce when making the curry paste.

Part II: The Fish Curry

​Ingredients

1 tablespoon oil
80 ml coconut milk
160 ml water
1 teaspoon sugar
2 teaspoon fish sauce

1/2 lb Dover Sole, cut into 2x2 inch pieces
2 tablespoon potato starch
2 tablespoon wheat flour
Oil for frying

Garnish
Cilantro
Red Chili 

*Dover Sole can be substitute with other lean white fish or shrimp.

​How to make it?

1. In a pot, heat up the oil over medium heat.

2. Add the chili paste from earlier and saute for a few minutes until fragrant.

3.Add coconut milk, fish sauce, sugar & water. Simmer for 5 minutes on low heat. Then keep warm.

4. Heat up the oil to medium-high in a separate pot (165 Degree Celsius)
​
5. Combined potato starch and wheat flour in a mixing bowl. 

6. Drench the Dover Sole filet in the flour mixture. Shake off any excess flour.

7. Deep fry in oil until golden, then rest on the paper towel to remove excess oil.

8. Plate the fish by pouring the curry mixture on the plate first. Then arrange the fish pieces on top. Garnish with cilantro and red chili.