Sea bass red curry is good If you want to sip a spicy curry. You have to pound the curry yourself. Today, I invite you to make Sea bass red curry . The method is not difficult to make it.
| sea bass | 1 | 1 |
| torn kaffir lime leaves | 3 | blade |
| plain water | 4 | Bowl |
| young galangal, thinly sliced | 1/4 | Bowl |
| palm sugar | 1/2 | tablespoon |
| fish sauce | 2 | tablespoon |
| curry ingredients dried chilli soaked in water | 15 | grain |
| fresh paprika | 10 | grain |
| Lemongrass Soi | 2 | tablespoon |
| Hom Lek Soi | 1 | tablespoon |
| chopped garlic | 2 | tablespoon |
| shrimp paste | 1/2 | tablespoon |
| salt | 1/2 | tablespoon |
| soy fresh turmeric | 1 | teaspoon |
| soy young galangal | 1 | teaspoon |
| black pepper | 2 | teaspoon |
method
- Wash the sea bass thoroughly. Cut the stomach out, remove the intestines, and remove the fish fillets. Cut into pieces about 1 inch thick, put in a colander and set aside to drain.
- Pound or blend the curry paste thoroughly. Ladle into a container and set aside.
- Pour water into the pot and bring to a boil. Add the curry paste to dissolve. then put galangal Wait for the soup to boil over. put the fish
- Season with fish sauce, palm sugar, wait for it to boil again, add kaffir lime leaves, turn off the heat and bring it down immediately.