Thai Red Turbot Head Curry
Jack Munn
Rated 5.0 stars by 1 users
Cuisine
Thai
Author:
Jack Munn
Servings
2
Prep Time
15 minutes
Cook Time
20 minutes
This is a Thai Red Turbot Head β a criminally easy, one-pan dish! The meat slides right off, so forget about any annoying little bones and It's a fantastic way to make a big impact using a part of the fish that often goes to waste.
Ingredients
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1 whole turbot head
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2 x 400 ml full-fat coconut milk
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4 tbsp Thai red curry paste (adjust based on brand/spice)
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4 kaffir lime leaves, torn
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1 stalk lemongrass, bruised and tied in a knot
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4β5 slices galangal (or ginger)
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1Β½ tbsp palm sugar (or brown sugar)
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2 tbsp fish sauce, or to taste
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1 small aubergine, cubed
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1 handful Thai basil leaves
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1β2 red chillies, sliced (optional)
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1β2 tsp tamarind paste or lime juice (optional, for acidity)
Directions
Pour one full can of coconut milk into a wide pan or wok over medium heat. Cook it down for about 8β10 minutes until the oil begins to split and the cream looks thick and glossy.
Add the red curry paste and fry it in the cracked coconut cream for 3β4 minutes, stirring constantly until the paste darkens and smells rich.
Add galangal, lemongrass, and kaffir lime leaves. Pour in the second tin of coconut milk and stir well.
Add palm sugar and fish sauce, then taste and adjust β it should be salty, creamy, and slightly sweet at this stage.
Gently lower the turbot head into the curry. Spoon sauce over the top and simmer partially covered for 30β35 minutes on low heat. Baste it now and then, and turn it once if needed (carefully β itβs fragile).
If using aubergine, add it after about 15 minutes so it softens but doesnβt fall apart. Just before serving, stir in tamarind paste or a squeeze of lime if you want some acidity. Remove the lemongrass and galangal if you like. Finish with Thai basil and sliced chillies.
