Yellow Fish Curry
This curry is full of flavor and color, enhancing the fish with a sweet warmth.
Yield: serves 4 - 6
- 1 stalk lemongrass
- 5 shallots, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 (1") piece ginger, peeled and chopped
- 1 (1⁄2") piece fresh or frozen and thawed turmeric, peeled and chopped
- 3 shelled candlenuts, chopped
- 2 Tbsp. peanut oil
- 2 1⁄2 cups unsweetened coconut milk
- 20 green bird's-eye chiles, stemmed
- 1 (1 1⁄2-2 lb.) whole red snapper, cleaned
- 2-3 kaffir lime leaves
- Bruise lemongrass with dull side of cleaver or large kitchen knife, tie it into a knot, and set aside. Crush together shallots, garlic, ginger, turmeric, and candlenuts with a mortar and pestle to a smooth paste and set aside.
- Heat oil in a wok or medium wide pot over medium heat. Add shallot paste and cook, stirring frequently, for 2–3 minutes. Add coconut milk and chiles and bring to a simmer. Add fish, lime leaves, and lemongrass and cook, gently stirring and occasionally basting fish with sauce, until fish is cooked through, about 15 minutes. Season to taste with salt. Remove and discard lemongrass and lime leaves just before serving. Serve at room temperature, with Steamed White Rice, if you like.