Turmeric Galangal Fish Curry

Name: Thermomix recipe: Turmeric Galangal Fish Curry
Prep time: 15 min
Cook time: 20 min
Ingredients: 50 Grams fresh galangal peeled and chopped in small pieces; 50 Grams fresh turmeric; 6 cloves garlic; 2 lemongrass stalks, peeled, white part only; 3 eschalots, peeled; 40 Grams shrimp paste; 2 large red chilli; 50 Grams Extra Virgin Olive Oil (EVOO); 400 Grams coconut cream; 200 Grams chicken liquid stock; 60 Grams fish sauce; 50 Grams coconut sugar; 6 kaffir lime leaves; 800 Grams white fish fillet, cut into bite sized pieces; Lime wedges; Freshly sliced red chilli; Kaffir lime leaves; Coriander leaves

Make on Fresco

Serves 4 Prep Time 15 minutes Cook Time 20 minutes Rated: Print

Thai, fish,curry,home made,tenina,recipe,thermomix,easy,thai curry,fish curry,galangal,food positivity,healthyhedonism,madefromscratch,loveit

This is SO simple. It really takes very little time to be sitting down to the most fragrant and vibrant curry ever. You can sub out the fish for chicken if you wish. Double duty!

TIP: Kaffir lime leaves are quite easy to get these days. They are sometimes referred to as Thai lime leaves or more accurately, though lesser-known, makrut lime leaves. The tree also has very ugly bumpy skinned limes but the leaves are the most common part of the plant to be used in cooking.

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Need

Paste:
50 Grams fresh galangal peeled and chopped in small pieces
50 Grams fresh turmeric
6 cloves garlic
2 lemongrass stalks, peeled, white part only
3 eschalots, peeled
40 Grams shrimp paste
2 large red chilli
50 Grams Extra Virgin Olive Oil (EVOO) BUY
Curry:
400 Grams coconut cream Recipe
200 Grams chicken liquid stock
60 Grams fish sauce
50 Grams coconut sugar
6 kaffir lime leaves
800 Grams white fish fillet, cut into bite sized pieces
Garnishes:
Lime wedges
Freshly sliced red chilli
Kaffir lime leaves
Coriander leaves

Do

1: Place all the curry paste ingredients into the Thermomix bowl and blend 10 sec/speed 6. Saute 8 min/speed 1/MC off. Blend 30 sec/speed 8. Stop and scrape down sides of bowl as needed.
2: To make the curry, add the coconut cream, chicken stock, fish sauce, coconut sugar and lime leaves to the Thermomix bowl. Cook 8 min/100°C/speed 1.
3: Add the fish and cook 2 min/100°C/Reverse/speed 1.
4: Keep the curry hot and allow the fish to finish cooking in the hot sauce.

Serve with steamed rice and all the garnishes to taste.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!