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Pla Chorn Phad Prik Khing – Crispy Fish Fillets with Red Curry Sauce Recipe

Pla Chorn Phad Prik Khing - Crispy Fish Fillets with Red Curry Sauce Recipe

Pla Chorn Phad Prik Khing – Crispy Fish Fillets with Red Curry Sauce Recipe

Pla chorn, a fish that is similar to Spanish mackerel, is preferred for this recipe, in which fish fillets are fried until crisp and topped with a thick, spicy sauce. Any firm-textured white fish can be used.

Ingredients :

  • 12 oz (350 g) fish fillets or steaks, cut into bite-sized chunks
  • Oil for deep frying
  • 1 cup long or green beans, cut in bite-sized lengths
  • 1 kaffir lime leaf, very thinly sliced

Red Curry Sauce

  • 2 tablespoons Red Curry Paste
  • 1/2 cup (125 ml) thick coconut milk
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 2 tablespoons dried prawns or shrimp, soaked in warm water for 10 minutes, drained, and ground in a blender or mortar and pestle

Method :

  1. Dry the fish thoroughly, then deep-fry in very hot oil until crisp and golden. Set aside.
  2. To make the Red Curry Sauce, mix the curry paste with the coconut milk in a saucepan and cook over medium heat, stirring continuously until the sauce thickens. Then add the fish sauce, sugar and dried prawns or shrimp.
  3. To serve, put the crispy fish on a plate. Top with the sauce and scatter with long beans or green beans and sliced kaffir lime leaf.

Serves 4
Preparation time : 15 mins
Cooking time : 45 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Pla Nuea Orn – Fried Fish with Chili Shrimp Paste Sauce Recipe”