| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 8g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 28g | 1.2g |
Why I Love Thai Southern Fish Kidney Curry
I’ve spent the formative years of my life grounding roots in Montana, home to great ranches and iconic American wildlife. But one of my greatest passions happens to be exploring and experimenting with flavors from cultures far and wide. It is this passion that led me to the discovery of a phenomenal Thai recipe – the Southern Fish Kidney Curry.
Finding Inspiration
Sometimes, it isn’t a particular chef or a culinary mastermind that guides you to a new favorite; it’s the culture, the cuisine’s story, and the shared love for food that draws you in. I found myself drawn to the vibrant and exotic flavors of Thai cuisine. The Thai’s use of fresh ingredients like lime, turmeric, and coconut milk is a tantalizing parallel to the fresh produce used in Native American cooking. This recipe nods to both culinary worlds – my culinary home ground and the Thai world that I fervently explore.
Embracing Authentic Flavors
The Southern Fish Kidney Curry, teeming with flavors and scents, pulls you into a world of bold and exotic taste profiles. The star of this dish, of course, is the firm white fish paired seamlessly with the unique addition of its own kidney, mashed and mingling with the other ingredients. The inclusion and enhancement of fish kidney in this dish is a rare occurrence in Western cuisine, but its delicate flavor gently balances the potent spices and makes this dish uniquely authentic.
There’s also this amazing explosion of aromatics and flavor from the curry powder, lemongrass, fresh turmeric, and Kaffir lime leaves, while the shrimp paste adds a hint of umami. Whiffs of this cooking would make one imagine strolling through bustling Thai food markets. The bird’s eye chili peppers add their fiery note, but their inclusion is optional for those who prefer milder dishes.
From Sea to Land
In addition to the bounty of the sea, the Southern Fish Kidney Curry also includes the produce of the land in the form of a colorful bouquet of vegetables and bamboo shoots. These not only add nutrition but also texture and color, making the dish as appealing to the eyes as it is to the palate.
Finally, the dish is rounded off with just a hint of sweetness from the palm sugar and an acidic kick from the fresh lime juice. A drizzle of coconut milk imparts creaminess and a silky finish to the curry, adding its tropic signature to this culinary masterpiece. To top it all off, fresh Thai basil leaves, a staple in the Thai flavor spectrum, are strewn atop as garnish.
This Southern Fish Kidney Curry recipe, with its authentic Thai flavors, vibrant presentation, and wholesome ingredients, is a successful foray into Thai cuisine that not only satisfies my adventurous palate but also stays faithful to my admiration for fresh, homegrown ingredients. It is an exotic escape, right there in your own kitchen.
For more about Thai cuisine, visit Food & Wine’s Ultimate Guide to Thai Food. For an in-depth look at how to prepare Thai dishes, I recommend Real Thai Recipes – a culinary journey right at your fingertips.
What You’ll Need
- 1.5 pounds of firm white fish
- 2 tablespoons of vegetable oil
- 2 cups of homemade or store-bought fish broth
- 1/2 cup of fish kidney, cleaned and mashed
- 4 cloves of garlic, minced
- 1 tablespoon of grated fresh turmeric
- 1 tablespoon of curry powder
- 2 lemongrass stalks, tough outer layers removed, finely chopped
- 2 Kaffir lime leaves, torn into pieces
- 1/2 tablespoon of shrimp paste
- 2 cups of coconut milk
- 1 cup of bamboo shoots, sliced
- 2 bird’s eye chili peppers, chopped (optional)
- 2 tablespoons of fish sauce
- 1 tablespoon of palm sugar
- 2 cups of chopped vegetables (such as green beans, bell peppers, and eggplant)
- Juice of 1 lime
- Fresh Thai basil leaves for garnishing
Method
Step One
Start by prepping the fish kidneys. They need to be cleaned thoroughly, then mashed into a paste. Set this aside for later.
Step Two
Next, heat up the vegetable oil in a large pot over medium heat. Once hot, add the minced garlic, grated fresh turmeric, and curry powder. Stir these spices around for about a minute until they are aromatic.
Step Three
Add in the finely chopped lemongrass, torn Kaffir lime leaves, and shrimp paste. Cook these for another minute until they are well combined and fragrant.
Step Four
Pour in the fish broth and coconut milk. Stir everything together and let it come to a bit of a simmer. Add the mashed fish kidney, stirring it in until it is well distributed.
Step Five
Now, add the sliced bamboo shoots and optional bird’s eye chili peppers. Let this simmer for around 10 minutes so that the flavors can develop fully.
Step Six
Add the fish sauce and palm sugar to the pot, gently stirring to dissolve the sugar. Let it come back up to a gentle simmer.
Step Seven
Add chopped vegetables and white fish into the pot. Cover and let it simmer for another 10-15 minutes until the fish is cooked thoroughly and the vegetables are tender.
Step Eight
Right before serving, squeeze in the juice of one lime and stir. This will brighten up the flavors of your curry.
Step Nine
Finally, ladle the curry into bowls, garnish with fresh Thai basil leaves, and serve warm.
