Silken Thai Lemongrass Fish Curry with Pineapple
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
For the Curry Paste
For the Curry Sauce
For the Garnishes
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
Silken Thai Lemongrass Fish Curry with Pineapple
Silken Thai Lemongrass Fish Curry with Pineapple
Plating & Serving
Arrange the fish and pineapple chunks in a shallow bowl. Ladle generous amounts of the fragrant curry sauce over the top.