Easiest Way to Prepare Homemade Seabass Thai jungle curry
Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Seabass Thai jungle curry. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Seabass Thai jungle curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Seabass Thai jungle curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can have Seabass Thai jungle curry using 12 ingredients and 4 steps. Here is how you cook that.
An authentic Thai fish jungle curry that I love to have if I can find the ingredients in the uk. Jungle curry or Kaeng pa is a variety of Thai curry from the forested areas of Thailand. Unlike many other Thai curries, it has no coconut milk in this jungle curry as coconuts are not naturally found in the jungles in the northern part of the country.
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Ingredients and spices that need to be Make ready to make Seabass Thai jungle curry:
- 2 pieces sea bass fillets
- 1-2 tbsp vegetable oil
- 1-2 tbsp fishsauce
- 1 tap palm sugar or brown sugar
- 2-3 thin slice lady fingers or kra-chai (or if you cannot find it you can use about 2 tbsp thin slice ginger)
- 2-3 Thai egg plants or you can use baby aubergines instead (chopped in 6
- 1 handful thai basil leaves
- 1 big red chilli
- 1 pinch Salt and pepper
- 2-3 bunch baby peppercorn (optional)
- 2-3 kaffir lime leaves
- 2 tbsp jungle curry paste (you can buy a ready made one at a big local Asian grocery store or can use just normal red curry) Or you can make your own jungle curry. Check out my ‘Jungle curry paste’
Steps to make Seabass Thai jungle curry
- Thin cut just about cut through your sea bass on the skin side. Seasoning with salt and pepper. Have your pan on high heat, add some cooking oil in and pan fry your fish upside down for 2-3 min then turn over and fry the other side for a min or 2.Take the fish out and leave it aside.
- On the same pan with medium high heat, add jungle curry paste in, stir well. Add eggplant in follow by fish sauce, palm sugar
- Add some baby peppercorns and kaffir lime leaves in. Taste your curry it should be spicy, salty and then just a hint of sweetness.
- Serve with Thai jasmine rice
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