bangkok white tea fish curry
(1 rating)
I craved this when I was pregnant with one of my 5 sons.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
2 Hr
Ingredients For bangkok white tea fish curry
- PROTEIN
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2whole fish, head on
- CURRY
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2 cancoconut milk, unsweetened
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1 cancoconut cream
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3 Tbspgreen curry powder or paste
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2 bunchlemongrass
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3tea bags, white tea
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1 tspgrated fresh ginger
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1kafir lime, sliced
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1 clovegarlic, smashed
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4bay leaves
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1 tspfish sauce
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1 bunchfresh sweet basil
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1anise star
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1 pinchclove
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1 dashcumin seeds
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2dried indian red peppers
- VEGETABLES
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2red bell peppers sliced
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1 canwater chestnuts
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1 pkgbean sprouts, fresh
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2 cgreen bean, fresh (if possible snake bean)
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1 canbaby corn
- STARCH
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1 pkgfragrant jasmine rice
How To Make bangkok white tea fish curry
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1In a sauce pan, add all the curry ingredients are stir. Cook on low for 1 hour, covered tightly with a lid.
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2Remove lemongrass, tea bags, limes, dried peppers, bay leaves, and anise star.
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3In a mixing bowl combine and mix evenly all ingredients in vegetable section.
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4In a large, ceramic casserole dish (greased), place the two whole fish and vegetables.
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5Pour curry mixture over vegetables and fish. Tightly cover and bake at 350 degrees for one hour.
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6About 30 minutes into baking your fish, prepare jasmine rice by boiling.
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7Curry fish is done when fish is flaky. Serve over rice. When you serve the fish, laterally scoop the fish as to not get any bones. Then flip over fish for underside meat. You should be left with an intact fish head and skeleton.
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8Best served with icy Thai iced tea.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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