Pla Phad Prik King

Or, as the subtitle says, “fish with red curry sauce.”  I do not think this is entirely accurate, as when I went to Great Wall to find red curry paste, I also found (and purchased) “prik king” paste alongside it, which would indicate to me that they are subtly different dishes.  But I’m very very white, so what do I know?  I just love this recipe.  It’s either from Gourmet or Saveur, but Google isn’t telling me which.  Anyway.  Have I mentioned how much I love shopping at Great Wall?  Seriously worth the bus ride.

This is a catch-up post from Monday.  Sorry!

  • 2 tbsp dried shrimp
  • lots of vegetable oil for frying
  • 2 tbsp Thai red curry OR prik king paste
  • 1 can coconut milk  (shake before opening!)
  • 1 1/2 tsp fish sauce
  • 2 tsp sugar
  • 1 1/2 lb fish fillets, cut into pieces (recipe says snapper, I usually use salmon)
  • salt
  • 1/4 cup rice flour
  • Chinese long beans or standard green beans, cut into 2-inch pieces

Grind dried shrimp in spice grinder until fluffy.  (Ingredients like this are one of the many reasons you should not let your spice grinder double as a coffee grinder.)  Heat 1 tbsp oil in a 12-inch skillet or chef’s pan until just smoking, then add curry paste and cook, stirring constantly, about 30 seconds.  Add coconut milk and whisk until smooth.  Add fish sauce, sugar, and ground shrimp, whisk until sugar is dissolved.  Cover and remove from heat, set aside.

In a deeper frying pan (or saucepan), heat about 2 inches of oil to 375F.  (If you don’t have a thermometer, get one.  But in the meantime, you’ll know it’s ready when a piece of bread sizzles as soon as it’s dropped in.)

Pat the fish dry and season with salt.  Then dredge with rice flour (wheat flour will work, but it will not be as crisp) and set aside.  Fry the beans first, about 30 seconds per batch, and let dry on paper towels.  Then fry the fish in the same oil until golden, also dry on paper towels.

Just before serving, bring the curry sauce back up to a simmer, then add fish, turning once or twice to coat.  Serve over rice with green beans on top.  A squeeze of lime would not go amiss here.

I did not even attempt to serve this to Dylan.  It was awesomely spicy and fishy and I loved it.


, , ,

  1. No comments yet.
(will not be published)