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🍽️ Red Fish Curry

325 kcal · 30 min · 4 servings

Ingredients

• 800 g fish fillet (e.g. pollock)
• 2 red chili peppers
• 2 red bell peppers
• 2 garlic cloves
• 1 stalk lemongrass (only the white part)
• 2 cm galangal
• sea salt
• 1 tsp shrimp paste
• 6 lime leaves
• 100 ml coconut milk
• 2 tbsp peanut oil

Instructions

1. 1. Rinse the fish under running water.
2. 2. Pat the fish completely dry with kitchen paper.
3. 3. Cut the fish into bite-sized cubes.
4. 4. Wash the chilis thoroughly.
5. 5. Remove the stems and the inside of the chilis.
6. 6. Chop the deseeded chilis finely.
7. 7. Wash the bell peppers.
8. 8. Halve the bell peppers lengthwise.
9. 9. Remove the inside of the bell peppers.
10. 10. Cut half of the bell peppers into thin strips.
11. 11. Set aside some of these strips for decoration.
12. 12. Dice the remaining part of the bell peppers finely.
13. 13. Peel the garlic.
14. 14. Dice the garlic finely.
15. 15. Wash the lemongrass.
16. 16. Remove the tough outer leaves of the lemongrass.
17. 17. Finely chop the lemongrass.
18. 18. Peel the galangal root.
19. 19. Finely chop the galangal root as well.
20. 20. Place the diced bell peppers into a mortar.
21. 21. Add the chopped chilis to the mortar.
22. 22. Add the diced garlic to the mortar.
23. 23. Add the chopped lemongrass to the mortar.
24. 24. Add the chopped galangal root to the mortar.
25. 25. Add some sea salt to the mortar.
26. 26. Add the shrimp paste to the mortar.
27. 27. Mix all ingredients in the mortar to form a paste.
28. 28. Wash the lime leaves.
29. 29. Cut the lime leaves into thin strips.
30. 30. Set aside half of the lime leaf strips.
31. 31. Place the remaining lime leaf strips into a pot.
32. 32. Add the coconut milk to the pot.
33. 33. Bring the mixture to a boil.
34. 34. Simmer the mixture for 5 minutes over low heat.
35. 35. Remove the lime leaves from the coconut milk.
36. 36. Heat the peanut oil in a pan.
37. 37. Add the bell pepper strips to the hot pan.
38. 38. Fry the bell pepper strips while stirring.
39. 39. Stir the curry paste into the pan.
40. 40. Let the curry paste sweat briefly.
41. 41. Add the fish cubes to the pan.
42. 42. Fry the fish over low heat for 2 to 3 minutes.
43. 43. Stir the fish constantly while cooking.
44. 44. Distribute the pan contents onto plates.
45. 45. Pour the prepared coconut milk over the fish.
46. 46. Garnish the dish with the reserved bell pepper strips.
47. 47. Garnish the dish with the reserved lime leaf strips.

Nutrition per serving

• kcal: 325
• Protein: 41 g · Fett/Fat: 16 g · Carbs: 5 g