Silken Thai Lemongrass Fish Curry with Pineapple

Name: Silken Thai Lemongrass Fish Curry with Pineapple
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: White fish fillets (cod or tilapia); Fish sauce; Lime juice; Grated ginger; Garlic, minced; Lemongrass, minced; Red Thai chilies, chopped; Shallots, chopped; Garlic; Galangal or ginger, chopped; Shrimp paste; Turmeric powder; Coconut milk; Vegetable oil; Fish sauce; Palm sugar or brown sugar; Pineapple chunks; Thai basil leaves; Toasted coconut flakes; Lime wedges; Fresh coriander leaves

Exotic blend of flavors enveloping tender fish

Experience the tropical allure of Thai cuisine with this aromatic fish curry, where tender fish and sweet pineapple come together in a fragrant lemongrass-infused coconut milk sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Fish Marinade

White fish fillets (cod or tilapia)

4 fillets, about 150g each

Fish sauce

2 tablespoons

Lime juice

1 tablespoon

Grated ginger

1 teaspoon

Garlic, minced

2 cloves

For the Curry Paste

Lemongrass, minced

3 stalks, outer layers removed

Red Thai chilies, chopped

4, deseeded

Shallots, chopped

Garlic

4 cloves

Galangal or ginger, chopped

1-inch piece

Shrimp paste

1 tablespoon

Turmeric powder

1 teaspoon

For the Curry Sauce

Coconut milk

400ml

Vegetable oil

1 tablespoon

Fish sauce

1 tablespoon

Palm sugar or brown sugar

1 tablespoon

Pineapple chunks

1 cup, preferably fresh

Thai basil leaves

For the Garnishes

Toasted coconut flakes

2 tablespoons

Lime wedges

1 lime

Fresh coriander leaves

Preparation

Marinating the Fish

Combine marinade ingredients

In a mixing bowl, combine fish sauce, lime juice, grated ginger, and minced garlic.

Coat the fish fillets

Add the fish fillets, ensuring they are well-coated.

Marinate

Cover and let marinate in the refrigerator for at least 30 minutes.

Preparing the Curry Paste

Combine paste ingredients

Combine lemongrass, chilies, shallots, garlic, galangal, shrimp paste, and turmeric in a food processor.

Blend to paste

Blend until a smooth paste forms.

Set aside

Set aside for later use.

Ensure the fish fillets are dried properly before cooking to prevent splattering. Pro Tip: If you can't find fresh lemongrass, use 2 teaspoons of lemongrass paste as a substitute.

Cooking Process

Making the Curry Base

Heat oil in a large pan, add the curry paste, and sauté for a few minutes until fragrant. Timing: 5 min. Heat: Medium heat.

Simmering the Sauce

Gradually stir in the coconut milk, fish sauce, and palm sugar. Bring to a gentle simmer, allowing the flavors to meld. Timing: 15 min. Heat: Low heat.

Cooking the Fish and Adding Pineapple

Carefully add the marinated fish fillets to the sauce. Cook on low heat until the fish is just cooked through. Add pineapple chunks and basil leaves towards the end.

Plating & Serving