Ingredients
Scale
- 1/2 cup (125 mL) Southern Thai curry paste
- 1 tbsp (15 mL) shrimp paste
- 4 cups (1 L) cooked and roughly chopped Thai barracuda
- 3 cups (700 mL) coconut milk + 1/2 cup (125 mL) coconut milk
- 3 cups (0.7 L) prepared Knorr® Fish Bouillon + 10 oz (0.3 L) prepared Knorr® Fish Bouillon
- 2 tsp (10 mL) salt
- 3 kaffir lime leaves, torn
- 2 tbsp (30 mL) fish sauce
- 1 tsp (5 mL) palm sugar
- 2 tbsp (30 mL) tamarind paste
Garnishes:
- 4 cups (1 L) shredded cabbage
- 4 cups (1 L) mung bean sprouts
- 2 cups (500 mL) quartered and thinly sliced cucumber
- 2 cups (500 mL) long bean, thinly sliced crosswise
- 2 cups (500 mL) Thai basil leaves
- 4 cups (1 L) cooked rice noodles
Instructions
- In a mortar, mix curry and shrimp paste with fish until fairly smooth.
- Heat about 1/2 cup (125 mL) of the coconut milk in a pot; add curry paste mixture. Cook for 2 — 3 minutes or until spices are cooked and aromatic.
- Add 2 ½ cups (625 mL) more coconut milk and 3 cups (0.7 L) prepared Knorr® Fish Bouillon; bring to a boil. Stir in salt and kaffir lime leaves, fish sauce and sugar; add tamarind paste. Adjust the taste to your preference. It should be a blend of salty, sour and a hint of sweetness.
- Pour in remaining 10 oz (0.3 L) prepared Knorr® Fish Bouillon; mix well. Stir in remaining 1/2 cup (125 mL) coconut milk. Once it bubbles again turn off heat.
- To serve, arrange cabbage, bean sprouts, cucumber, long beans and Thai basil in sections among 6 plates. Divide the fish curry sauce and rice noodles among 6 bowl; serve on plates with garnishes.
* Servings: 6 (appetizer-sized portions)
Notes
