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
Part II: The Fish Curry
Two amateur cooks creating and tasting dishes from our lovely city of Chicago. Follow our world wide adventure as we discover ingredients, dishes, recipes, and the foodie way of life.
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