“With Thai cooking all the measurements of ingredients should only be used as a guide, as everybody has different palates and therefore might need a little more sugar than others and some might like a little more sourness than others. So use the measurements as a guide and adjust as you see fit.” Recipe courtesy of Chef David Rodgers. Food styling & Photography by Nicole Gaffney.
Lemongrass & Galangal Curry Paste
Firstly the dried chillies need to be deseeded, then they need to be deep fried for approximately 45-60 seconds. The chillies should look blackened not burnt though! Set aside.
Once all vegetables have been washed, peeled and cut down into smaller pieces you need to mix everything together in a large bowl. Once mixed you need to blend all ingredients in a food processor, the paste should be super fine.
The paste can be stored for up to 3 month in the freezer in an airtight container!
Put all ingredients into a medium pot and bring to the boil. This Curry sauce is a “Boiled Curry Sauce” and you need to boil the paste rapidly for approximately 30 minutes to cook out any rawness of the curry paste. The total volume should reduce by one third. Once you have cooked out any raw smell from the curry paste it is time to season your curry sauce.
Seasoning The Curry
Now that there is no raw smelling curry paste it is time to season the sauce. Drop the curry sauce to a simmer and add all the seasoning ingredients. Simmer the sauce for approximately 5 minutes allowing the aromats to infuse. Taste the curry sauce and adjust the seasonings as you see fit—the end flavors should be sweet, sour, coco-nutty and fragrant. This is not a spicy curry—it is a delicate curry sauce. Once you are happy with the seasonings you will need to strain the curry sauce through a fine sieve.
NOTE: These measurements are an approximate. They should be adjusted as your palate sees fit!
Cooking The Fish
The perfect accompaniment to this curry is Australis Barramundi–barramundi is a delicate flaky piece of fish which is perfect for this delicate curry! Steam the 4 pieces of barramundi for 6-8mins.
In the meantime cut your baby bok choy in half lengthways and wash. For the last 3 minutes of the cooking time for the barramundi put the bok choy in the steamer to cook for 3-4 minutes.
Serving The Dish
In the center of a plate place the bok choy down in the middle of the plate. Spoon the warm sauce over the top of the bok choy – approximately 200ml per serve. Place the steamed piece of Barramundi on the top of the bok choy. Garnish with fresh cilantro sprigs and there you have it “Steamed Barramundi, baby bok choy with lemongrass & Galangal curry!”
To learn more about this dish, check out our Seafood Champions Spotlight on Chef Dave Rodgers.