Craving a vibrant and flavorful Thai dish that's surprisingly easy to make at home? Then look no further than Pla Rad Prik, a spicy and delicious Thai fish curry. This recipe delivers a powerful punch of flavor, balancing the sweetness of fish with a fiery blend of chilies, garlic, and aromatic herbs. Forget complicated techniques and lengthy ingredient lists; this recipe is surprisingly straightforward, perfect for both weeknight dinners and impressive gatherings. The rich, red curry sauce clings beautifully to flaky fish, creating a truly unforgettable culinary experience.
Get ready to tantalize your taste buds with this simple yet unforgettable recipe! This step-by-step guide will walk you through each stage of preparing this authentic Thai delight, from marinating the fish to creating the perfect balance of spice and sweetness. Prepare to be amazed by how easily you can recreate this restaurant-quality dish in your own kitchen.
Tools Needed
- Mortar and pestle
- Induction plate
- Frying pan
Ingredients
- Guilt head bream (or any fish)
- Tamarind paste: 150g
- Palm sugar: 150g
- Fish sauce: 100g
- Salt: 10g
- Garlic cloves: 10
- Fresh bird's eye chilies: 5
- Dried chilies: 8
- Coriander
- Lime: 1
Step-by-Step Instructions
Step 1. Prepare the Chili Paste and Sauce
- Remove stems from fresh chilies. Roughly chop fresh and dried chilies, garlic, and coriander stems. Combine all in a mortar and pestle and grind into a paste. (This takes about 5 minutes)
- Heat neutral oil in a pan. Add the chili paste and fry until fragrant. Add fish sauce, tamarind paste, and palm sugar. Stir well until sugar melts. Reduce heat and simmer for a couple of minutes. (Allow the sugar to melt completely)
Step 2. Prepare and Fry the Fish
- Make vertical incisions into the fish. Season lightly with salt. (Skip the starch coating if preferred)
- Heat a generous amount of neutral oil in a pan. Fry the fish for 2-3 minutes per side, ensuring it doesn't stick.
Step 3. Finish the Sauce and Plate
- Squeeze the juice of one whole lime into the sauce. Taste and adjust seasoning as needed.
- Place the fried fish on a plate. Generously pour the tamarind chili sauce over the fish. Garnish with fresh coriander.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Adjust chili quantity according to your spice preference.
- Use any type of fish you like; fillets or monkfish cheeks work well too.
- If you prefer a thicker sauce, mix cornstarch with water (1 part cornstarch to 2 parts water) and stir into the sauce towards the end of cooking.
- The lime juice balances the sweetness and saltiness of the sauce. Always taste and adjust seasoning accordingly.
Nutrition
- Calories: approximately 600-700
- Fat: 20-30g
- Carbs: 70-80g
- Protein: 40-50g
FAQs
1. Can I use a different type of fish for Pla Rad Prik?
Yes! Firm, white fish like cod, snapper, or catfish work well. Avoid overly delicate fish that might break apart during cooking.
2. How can I adjust the spice level?
Control the heat by adjusting the amount of chilies used. Start with fewer chilies and add more to your liking. You can also use milder chilies if desired.
3. What if I don't have all the ingredients listed?
Feel free to substitute! For example, you can omit fish sauce if needed, but the flavor will be slightly different. Similar herbs can be substituted, although the flavor profile may change subtly.
This simple Pla Rad Prik recipe delivers big on flavor, proving that authentic Thai cuisine doesn't have to be complicated. With its vibrant colors and explosive taste, this dish is sure to become a new family favorite. Enjoy the delicious results of your culinary adventure!