Thai cuisine is all about herbs, spices and sauces. Garlic and chillies (red, green, and yellow) are used in good amounts in the Thai kitchen. One important thing to keep in mind is that you should always use fresh herbs not the bottled for the authentic Thai taste.
When preparing a Thai meal, there are several sauces you will need to have on hand. Depending on the dish and specially when you are cooking Malaika’s favourite fish. Fish sauce is more important than soy sauce in Thai cooking. If you are vegetarian, soy sauce can be substituted for fish sauce in nearly every instance but Malaika loves true Thai taste and likes to enjoy variety of fishes.
Another ready-made ingredient you will want to have on hand is shrimp paste. This fishy-tasting paste is a stronger version of fish sauce.
Most Thai recipes use coconut in one way or another, and most often it is coconut milk that is used. The use of coconut in Thai cuisine is another reason why this cuisine is in Malaika’s favorites’. This makes one thing more clear that Malaika’s tastes buds also gets tingled on tasting spicy South Indian dishes and yes she likes tasting it sometime or the other. Malaika not only loves eating but also finds fun in cooking for the family.
Mushrooms add health to the Thai cuisine virtually has no fat and cholesterol. It is also a good source of fiber. I am sure now my intelligent readers got the secret of Malaika’s one more reason for Malaika’s love for Thai cuisine. Coconut milk and oil contain fat - but this is good, not bad fat and it has many more healthy aspects which nullify its fat aspect. More importantly it fights ageing.
Now check out the recipe of Thai fish coconut curry
This is easy to make. It will take 15 minutes for preparation and 15 minutes for cooking. So are you ready? Note the point carefully and try it at home.
Place 1/3 cup shredded coconut in a dry frying pan over medium-high heat. Stir continuously until coconut turns light golden brown and fragrant. Tip toasted coconut into a bowl to cool.
Place all 'Curry Sauce' ingredients in a food processor, chopper, or blender. Blitz to create a fragrant yellow curry sauce. (If you don't have such a device, simply mince everything well and stir together.)
Pour sauce into a deep frying pan over medium-high heat. Add the 1 to 1.75 lbs. (500-800 g) white-fleshed fish fillets or steaks (talapia, halibut, cod, basa, etc...)fish, 1 1/2 to 2 cups fresh pineapple chunks, 1 1/2 to 2 cups cherry tomatoes, 1/2 tsp. whole cumin seed, and half the toasted coconut (reserve some for garnishing before serving). Stir and bring to a gentle boil.
Once sauce is bubbling, reduce heat to medium-low and cover with a lid. Allow fish curry to simmer 15 to 20 minutes, or until cooked (fish will firm up, turn opaque, and flake easily).
Taste-test the curry for salt, spice, and sweetness, adding more fish sauce if not salty or flavorful enough. If not sweet enough for your taste, add more sugar. If too sweet, add another squeeze lime juice. Add more chili for more spice.
Portion curry out into individual bowls or plates with rice on the side. Sprinkle over some toasted coconut and fresh coriander. Lime wedges can also be added.
