by Nitsa Raymond
This is an incredibly simple dish to prepare. It can be made in minutes with fresh or frozen fish, the only caveat being to choose fish steaks instead of fish fillets if possible as they hold together better when cooking. Also, if using frozen fish allow it to defrost first. You can also choose the level of spice you desire as our Green curry pastes comes with three different spice levels! I'm using the Bangkok Green curry paste which is a medium heat here but you can also check out the Mild...
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by Nitsa Takhiansok
This Thai fish curry is simplicity itself. Made with yellow curry paste as it is here it is more typical of the fish curries of Southern Thailand and Malaysia owing to the light Indian spicing of the yellow curry paste. This could also be cooked in the same manner using red or green curry paste. Many Thai fish curries are not always compatible with Western tastes, often being cooked with fish heads and too sour for the Western palate. However, this is not the case with this version which is b...
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by Nitsa Takhiansok
This is an incredibly quick and easy dish to make, it can be made with other fish too apart from salmon, red snapper would be good. The Panang paste is medium heat though you could use less if you prefer a really mild dish.
This is what you need. 1 packet of paste and one can of coconut milk is sufficient for up to 4 salmon fillets. The red pepper and kaffir lime leaves are optional for garnish, go where your imagination or fridge salad drawer takes you! I'm also using some Thai sweet basil l...
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