Wild Ginger Snakehead Curry (Kaeng Khua Krachai Plaa Chon)
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|1 Snakeheadfish |
1/2 cup wild ginger
1 cup coconut cream
2 cups coconut milk
1/4 cup red curry paste
1/2 cup sweet basil leaves
3 spur chillies, sliced diagonally
2-3 tbsp fish sauce
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- Scale the fish, slit down the middle and remove the insides. Rub with some salt and cut into steaks about 1 inch thick. Wash well and drain.
- Heat the coconut cream in a pot over medium heat until boiling. Stir in the curry paste and fry until fragrant. Add the fish, strirring lighty until just done.
- Season the pot with fish sauce, then add the wild ginger. When the pot returns to a boil, add the coconut milk, sweet basil leaves and chili. Press the vegetables lightly to soak in the curry sauce, before turning off the heat.
- Arrange on a serving dish, garnish with fresh wild ginger and a sprig of sweet basil before serving.