Tag Archives: Thai

Thai Fish Curry

24 Tuesday Oct 2023

Posted by in Fish, Main Courses

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Poton, which I have used for this recipe, is from the family of cephalopods which include squid, cuttlefish and octopus. I’ve just discovered that there are over 800 types, many more than I expected! It’s an inexpensive fish to buy as it is a bit tougher and so needs longer slower cooking than squid which it resembles, so simmering it slowly in coconut milk flavoured with ginger, garlic and lemongrass suits it very well.


If you want to make this curry with more tender fish or the less tough squid, then make the sauce and simmer very slowly for half an hour before adding your fish, then continue simmering until the fish is just cooked.

For 2 portions

Thumb sized piece of fresh ginger

1 stalk lemongrass

1 large or 2 small cloves of garlic

1 green chilli

1 tablespoon green coriander seeds or a bunch of fresh coriander

500 grams poton or other fish

200 ml coconut milk

1 tablespoon Nam Pla fish sauce

salt and freshly ground black pepper


Slice the tender part of the lemongrass very finely.

Finely chop the garlic, chilli, ginger and coriander leaves. Crush the green coriander seeds if using those.

Put all the above in a wok reserving some coriander leaves for a garnish and add the coconut milk. Slowly bring to a simmer.

Add the sliced a poton, cover and simmer gently until the poton is tender, between 40 minutes and an hour depending on the toughness of the poton.

Season with Nam Pla fish sauce and garnish with more fresh coriander leaves.

Serve with stir fried vegetables and pickled radish.

Thai Pomelo Salad

05 Saturday Sep 2020

Posted by in salads, Vegan, Vegetable Dishes

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My grapefruit tree seems to have got itself extremely confused about the seasons this year, so surprised me with five fruits ripe in August. The usual season for ripe fruit is late December to March or April. So to celebrate this unexpected bounty I remembered this spicy salad that I had in Thailand many years ago.

As with most salads a little variation can be made without losing the essentials of what makes the salad successful. For this one the essentials are, of course the grapefruit, peanuts, fresh coriander, coconut slivers and the dressing. I’ve used as well on this occasion some alfalfa sprouts and watercress.

For two portions

1 grapefruit – either pink or yellow fleshed

30 grams dry roasted peanuts

piece fresh coconut roughly 4 x 4 cm – peeled and sliced into slivers

small bunch of fresh coriander leaves

small bunch of watercress leaves

alfalfa or other small sprouting seeds – fenugreek are very tasty

For the dressing

2 tablespoons fresh lime juice

1 tablespoon Nam Pla fish sauce

1 tablespoon agave syrup / honey

1 finely chopped green Thai chilli

Cut the grapefruit in half and then cut away the skin and pith. Cut in half and then into thin slices.

Put into your salad bowl with the rest of the salad ingredients.

Mix the dressing ingredients together and pour over the salad. Mix well.

I served my salad with a Prawn Green Curry, steamed broccoli and black rice.




Sweet & Spicy Fish with Pineapple

14 Saturday Sep 2013

Posted by in Fish, Food for One, Main Courses

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IMG_0533We have the first Yard Long Beans of the season ready in the garden. I get excited about these because even though in appearance they look like an extended French bean, the flavour and particularly the texture are quite different. These beans have a crunchy and crispy texture even when cooked, and a fresh flavour.

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The other crop now ready are the pale green mild chillis. I can eat these straight from the plant and they are super pickled in mild vinegar.

I have to cook a dish that can use both of these ingredients. I bought a fresh pineapple in the market this week, and that reminds me of a fish dish that I had in Thailand some years ago. It was spicy and sweet and a little bit sour from the pineapple. Here is my recreation of that dish.

SWEET & SPICY FISH WITH PINEAPPLE

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Per person

1 clove garlic

1 mild chilli

Piece ginger aprox 2cm x 1cm

1 cm Lemon grass stalk finely sliced

Olive oil

150 grams mixed fish and seafood – prawns, mussels, white meaty fish

Yard long beans

Bean sprouts

Half slice of fresh pineapple 1cm thick

Tablespoon sweet chilli jam/sauce

Teaspoon fish sauce/Nam Pla

20 grams dry roast Peanuts – roughly crushed

1 teaspoon chopped chives

Start with the aromatics, peel and finely chop the ginger and garlic. As thin as you can slice the lemon grass and chilli.

Prepare the fish. Peel and dehead the prawns, cut the fish into chunks, steam open the mussels if using them.

Heat some oil in a wok and add the above aromatics. Cook on a low heat for a few minutes.

Next the pineapple, cut out the woody centre and cut the rest into smallish pieces. Add to the pan and continue cooking .

Add the yard long beans cut into 3 cm lengths.

Add the bean sprouts

The pineapple by this time should have given out some of its juices. Add to these the fish sauce and chilli jam and mix in.

Add the fish, stir to mix with the sauce. Cover and leave to cook for five minutes.

Stir again and look at how cooked the fish is. It will most likely need a few more minutes but be careful not to overcook.

To serve, sprinkle with the crushed peanuts and chives and serve with plain boiled rice or noodles. If you want you can mix these into the pan of fish and pineapple to absorb the flavours in the sauce.