Indian-Style Curry

Name: Indian-Style Curry (Gaeng Kari Pla)
Cuisine: India
Ingredients: 250 mL (1 cup/8 fl oz) coconut cream; 2 tablespoons of the curry paste; 1 teaspoon palm sugar; 45 mL (3 tablespoons) fish sauce; 500 mL (2 cups/16 fl oz) coconut milk; 3 medium potatoes, peeled, quartered and blanched in salted water; 3 medium potatoes, peeled, quartered and blanched in salted water; 4 kingfish cutlets or any well-flavoured and textured fish, such as hake, amberjack or mahi-mahi; 4 kingfish cutlets or any well-flavoured and textured fish, such as hake, amberjack or mahi-mahi; 4 kingfish cutlets or any well-flavoured and textured fish, such as hake, amberjack or mahi-mahi; 4 kingfish cutlets or any well-flavoured and textured fish, such as hake, amberjack or mahi-mahi; 4 kingfish cutlets or any well-flavoured and textured fish, such as hake, amberjack or mahi-mahi; 7 large dried red chillies, deseeded and chopped; 6 red shallots, chopped; 4 cloves garlic, chopped; 1 teaspoon galangal, peeled and sliced; 1 stalk lemongrass, sliced; 10 white peppercorns, ground; ½ coriander (cilantro) root; 1 teaspoon coriander (cilantro) seeds, roasted; ½ teaspoon cumin seeds, roasted; 1 nutmeg, crushed and roasted; 3 cardamom pods, roasted; 2 tablespoons curry powder; ½ teaspoon salt

Gaeng Kari Pla

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

LIKE THE PREVIOUS recipe, this curry employs a lot of dried spices. This usually indicates a curry of foreign origin, since the Thais are quite sparing in their use of dried spices. They consider that when used in excess, they distort or mask rot chart (balance of flavours). The spices that they normally use in curries are coriander (cilantro) seed, cumin seed and white peppercorns. This curry is always accompanied by a relish — the Cucumber Relish

Ingredients

Asia
India
Thailand
Fish course
Gluten-free
Pescatarian
South East Asia

Ingredients

Method