| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 490 | 20g | 13g | 30g |
| sugars | fibre | protein | salt |
| 8g | 7g | 45g | 1.5g |
Why I Love Thai Clay Pot Fish Curry
There’s just something truly distinctive about the Clay Pot Fish Curry—a Thai dish that stands out amidst the cacophony of international flavors making up my culinary repertoire. Its aromatic medley of coconut milk, Thai red curry paste, and hints of palm sugar evoke exquisite memories of my sojourn to Thailand, its flavors having inspired me to recreate this dish at home. Mirroring the image over here encapsulates this delectable preparation’s spirit beautifully:
An Ode to Thai Cuisine
Coming from Louisiana, my culinary tendencies are deeply rooted in Creole traditions, with occasional flairs of my French heritage. However, Thai cuisine—specifically, the Clay Pot Fish Curry—offers a refreshing divergence from my norm. The dish’s essence, resonating in every morsel, is a beguiling blend of heat, sweetness, and acidity, a sensational trio, Thai cuisine is famous for globally. With a tip from Master Chef David Thompson, my version maintains a genuine Thai kick while harmonizing the strong flavors to appeal to a vast audience.
Food Pairings and Recommendations
While remarkable on its own, the Clay Pot Fish Curry shines brighter when paired alongside a bowl of steamed jasmine rice, preferably fragrant and fluffy. Not only does this complement the curry’s rich texture, but it also mutes some of the heat for those unfamiliar with Thai cuisine’s typical spice levels.
This dish mirrors the characteristics found in Cajun Courtbouillon, a traditional Louisiana dish. They share similarities in their use of fish, richly spiced sauces, and the manner of serving them with rice. However, the Clay Pot Fish Curry steps away from the conventional, blending distinctive Southeast Asian ingredients for a spectacularly aromatic and flavorsome experience.
From the balance of coconut milk, fish sauce, and lime juice, through to the blend of peppers, onions, and straw mushrooms—a bite of this Clay Pot Fish Curry is nothing short of a culinary experience. The subtlety of sweetness from palm sugar, set against the backdrop of the robust Thai red curry paste, leaves a long-lasting echo of flavor, akin to a haunting melody.
In the spirit of cooking—and the love for exploring international flavors—I encourage everyone to get out of their comfort zone and embark on this Thai journey, starting with the Clay Pot Fish Curry.
What You’ll Need
- 1.5 lbs of white fish fillets
- 2 cups of coconut milk
- 2 tablespoons of Thai red curry paste
- 2 tablespoons of palm sugar
- 6 kaffir lime leaves, torn into halves
- 3 tablespoons fish sauce
- 1 medium-sized red bell pepper, sliced into thin strips
- 1 medium-sized green bell pepper, sliced into thin strips
- 2 medium-sized onions, finely chopped
- 2 cups of straw mushrooms
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of fresh lime juice
- 1/2 cup of fresh Thai basil leaves
Method
Step One
Begin by preheating your clay pot over medium heat. Once heated, add the vegetable oil and allow it to warm for a few seconds. Now add the minced garlic and chopped onions to the pot. Sauté until the onions become translucent and the garlic emits a fragrant smell.
Step Two
Now, add the Thai red curry paste into the sautéed garlic and onion. Stir well until the curry paste is well incorporated with the other ingredients and starts to release its aroma. This process will take about a minute.
Step Three
Next, add the coconut milk into the pot and stir well. Bring this mixture to a simmer and let it cook for about 5 minutes. This will allow the flavors to blend together.
Step Four
At this point, add the fish fillets into the pot, ensuring they are submerged in the curry-coconut milk mixture. Cover the pot and let it cook for approximately 10 minutes, or until the fish is fully cooked and easily flakes with a fork.
Step Five
Now it is time to add the palm sugar, kaffir lime leaves and fish sauce into the pot. Stir until the palm sugar is fully dissolved. Next, add the green and red bell pepper slices, as well as the straw mushrooms, into the curry. Cover the pot and let it cook for another 5 minutes.
Step Six
Finally, remove the clay pot from heat. Add the fresh lime juice and scatter the Thai basil leaves over the curry. Gently stir to mix the basil and lime juice into the curry.
Step Seven
And there you have it – your Clay Pot Fish Curry is ready to be served. This dish is best enjoyed hot, ideally with a side of steamed rice.
