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Ingredients

• 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