FISH CURRY
4 servings
This curry is a little thinner than the variety enriched with coconut milk, but the absence of fat lets the flavor of the curry paste and the fish come through. For a coconut-based curry, see Thai Shrimp Curry, which may be made with chunks of any firm-fleshed white fish.
Heat in a large, deep skillet over medium heat until shimmering:
- 2 tablespoons vegetable oil
Add:
- 3 tablespoons red, green, or yellow curry paste, homemade or store-bought
- (1 tablespoon ground dried shrimp or 6 anchovy fillets, minced)
The paste will splatter a lot in the oil, so have a splatter screen handy, if possible. Fry the paste, stirring constantly, until the oil is tinted the color of the curry paste and the mixture is very fragrant, about 2 minutes. Stir in:
- 1½ cups fish or chicken stock or broth
Scrape any browned bits off the bottom of the skillet. Bring to a simmer and add:
- 2 tablespoons lime juice
- Fish sauce to taste
Place in the simmering stock:
- 1½ pounds firm-fleshed white fish fillets or steaks (skin and bones removed), cut into 2-inch chunks
- 1 cup bite-sized vegetable pieces such as green beans, peas, bell pepper, zucchini, bamboo shoots, etc.
Simmer gently, turning once if the fish pieces are thick, until the fish is cooked through, 5 to 7 minutes. Serve over:
- Cooked short-grain rice or rice noodles