Ingredients
For the red curry paste- 5 dried long red chillies, seeds removed
- 10 small dried red bird's eye chillies
- 1 large pinch of sea salt
- 1 tbsp galangal, chopped
- 2 tbsp lemongrass, chopped
- 1 tsp kaffir lime peel, grated, (see Cook's note)
- 1 tbsp Wild (grachai) ginger, peeled, shredded, (see Cook's note)
- 2 tbsp garlic, crushed
- 1 tsp Thai shrimp paste, (gapi)
- 2 fresh long red chillies, seeds removed
- 1-2 red shallots
- 6 cloves Thai garlic, or 1 clove regular garlic
- 2 small coriander roots
- 80 g white sugar
- 80 ml vinegar
- 300 g monkfish fillets, or freshwater fish such as pike or zander, roughly chopped (see Cook's note)
- 75 g red curry paste, (see above)
- 1 pinches palm sugar
- 1-2 tbsp Thai fish sauce, (nam pla)
- 1 egg, lightly beaten
- 25 g green snake bean, finely sliced
- 10 g wild (grachai) ginger, peeled, shredded (see Cook's note)
- 5 thai lime leaves, shredded
- oil, for deep frying
- 1 handfuls holy or Thai basil, leaves
- 1-2 dried long red chillies, halved lengthways, seeds removed
- boiled kanom jin or other rice noodles, cooked according to packet instructions
Description
David Thompon's Authentic-tasting Thai-style Fish Cakes, Packed With Aromatic Ingredients And Hot Chilli, Make A Great Snack Or Main Course
UK TV
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