bangkok white tea fish curry

★★★★★ 1 Review
MissAnubis avatar
By Tiffany Bannworth
from Cape Coral, FL

I craved this when I was pregnant with one of my 5 sons.

★★★★★ 1 Review
serves 6
prep time 15 Min
cook time 2 Hr

Ingredients For bangkok white tea fish curry

  • PROTEIN
  • 2
    whole fish, head on
  • CURRY
  • 2 can
    coconut milk, unsweetened
  • 1 can
    coconut cream
  • 3 Tbsp
    green curry powder or paste
  • 2 bunch
    lemongrass
  • 3
    tea bags, white tea
  • 1 tsp
    grated fresh ginger
  • 1
    kafir lime, sliced
  • 1 clove
    garlic, smashed
  • 4
    bay leaves
  • 1 tsp
    fish sauce
  • 1 bunch
    fresh sweet basil
  • 1
    anise star
  • 1 pinch
    clove
  • 1 dash
    cumin seeds
  • 2
    dried indian red peppers
  • VEGETABLES
  • 2
    red bell peppers sliced
  • 1 can
    water chestnuts
  • 1 pkg
    bean sprouts, fresh
  • 2 c
    green bean, fresh (if possible snake bean)
  • 1 can
    baby corn
  • STARCH
  • 1 pkg
    fragrant jasmine rice

How To Make bangkok white tea fish curry

  • 1
    In a sauce pan, add all the curry ingredients are stir. Cook on low for 1 hour, covered tightly with a lid.
  • 2
    Remove lemongrass, tea bags, limes, dried peppers, bay leaves, and anise star.
  • 3
    In a mixing bowl combine and mix evenly all ingredients in vegetable section.
  • 4
    In a large, ceramic casserole dish (greased), place the two whole fish and vegetables.
  • 5
    Pour curry mixture over vegetables and fish. Tightly cover and bake at 350 degrees for one hour.
  • 6
    About 30 minutes into baking your fish, prepare jasmine rice by boiling.
  • 7
    Curry fish is done when fish is flaky. Serve over rice. When you serve the fish, laterally scoop the fish as to not get any bones. Then flip over fish for underside meat. You should be left with an intact fish head and skeleton.
  • 8
    Best served with icy Thai iced tea.
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