Best Thai Fish Curry Kaeng Ped Pla Or Tofu Recipes

THAI FISH CURRY

Steps:

• Cut the fish into large 2-inch chunks, pat dry and place in a bowl. Season with salt, lime zest from one lime and 1 tablespoon lime juice, and massage lightly to coat. Set aside.
• In an extra-large saute pan, heat the coconut oil over medium heat. Add the shallots and saute until golden, about 4 minutes. Add the garlic, lemongrass and fresh chilies. Saute 3-4 more minutes, until fragrant. Turn heat to low. Grate the ginger and turmeric and add the Thai Curry paste if using, saute 1 minute. Add the chicken stock, kaffir lime leaves , salt, carrots and bell pepper. Cover, bring to a simmer and simmer gently for 5 minutes until the carrots are tender.
• Once tender, stir in the coconut milk and fish sauce, and a generous squeeze of lime juice- start with half a lime, add more to taste.
• Taste it- coconut broth should be salty, lime-y and a little spicy- and adjust to your taste. Add more fish sauce, Thai Curry paste, garlic chili paste, be bold here -keeping in mind all the flavors will mellow out with the addition of the fish, veggies and with it being served over rice.
• Nestle in the fish, and quick cooking veggies. Simmer gently over medium low heat, spooning the coconut broth over the top, or turning the fish over after the bottom half is cooked and becomes opaque, about 3 -4 minutes. You can also place this in a warm 350F oven to fish cooking.
• Garnish with basil or Thai basil, or cilantro and lime wedges.
• Serve over rice or cauliflower rice.

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

AUTHENTIC THAI RED CURRY RECIPE, (KAENG PED GAI) แกงเผ็ดไก่

Steps:

• Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices,, and set them aside for a minute.
• Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See the section about the separation of coconut milk.)
• Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is thickened and creamy.
• Add chicken and bamboo slices, and stir well together.
• Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.
• Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes.
• Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. Purely optional. You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkle them on top of your bowl, and you're set.

THAI FISH CURRY - KAENG PED PLA / OR TOFU

Steps:

• The Marinade, prepare at least 1-2 hours before, or even overnight:.
• Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
• Add the chile and the fish (or tofu), stir or use your hands to coat. Cover and let chill for 1-2 hours, or overnight. (If the fish or tofu is not fully immersed, turn the pieces part way through marinating).
• Ready to cook:.
• Start your rice as per package directions. Depending on the sort you are using, the cooking time will vary.
• Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
• Add the fish, the marinade and red bell pepper or other veg if you're using one. Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked. If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
• At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
• Stir the chopped fresh cilantro through the hot boiled rice.
• Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.

THAI CURRY TOFU

Steps:

• Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
• Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS

Steps:

• Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
• Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
• Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
• While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
• Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.