Yield: 4 Servings
|1 kilograms||Red fish fillets|
|2 tablespoons||Chopped; fresh coriander|
|100 grams||Green beans; thinly sliced|
|Oil for deep frying|
|1 small||Red spanish onion; chopped|
|3||Cloves garlic; crushed|
|2 tablespoons||Chopped fresh lemon grass|
|3 teaspoons||Chopped fresh coriander root|
|2 teaspoons||Dried chilli flakes|
|1 teaspoon||Galangal powder|
|1 teaspoon||Grated lime rind|
|½ teaspoon||Shrimp paste|
|1||Dried kaffir lime leaf|
|½ teaspoon||Cumin seeds|
RED CURRY PASTE
From: Bruce Cowin <aq141@...>
Date: Sun, 24 Jul 1994 13:18:05 -0400 (EDT) Second recipe is from 'THE EASY THAI STYLE COOKERY' Blend or process fish, egg, coriander, sugar and ⅓ cup of the red curry paste until well combined and smooth. Combine fish mixture and beans in bowl and mix well. Roll 2 level tablespoons of mixture into a ball, flatten slightly, and repeat with remaining mixture. Just before serving, deep fry fish cakes in hot all until well browned and cooked. Drain on absorbent paper.
Method to make the curry paste: Blend or process all ingredients until smooth.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .