Southern Thai Fish Curry

Steps

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1. 1
   Prepare the curry paste: combine lemongrass, galangal, kaffir lime leaves, fresh red chilies, and dried red chilies in a mortar or food processor.
   ▶ ≈0:16
2. 2
   Add 100 ml of water and begin grinding.
   ▶ ≈0:47
3. 3
   Add garlic, shallots, salt, and black peppercorns, then add 100 ml more vegetable oil.
   ▶ ≈0:59
4. 4
   Mix in shrimp paste and blend until smooth.
   ▶ ≈1:14
5. 5
   Cut finger root into small pieces and set aside.
   ▶ ≈1:24
6. 6
   In a pot, combine 200 ml coconut milk with 2 cups water, add mackerel and finger root.
   ▶ ≈1:34
7. 7
   Add kaffir lime leaves and simmer fish and finger root with coconut milk until tender, about 10 minutes.
   ▶ ≈2:00
8. 8
   In a separate pan, fry the homemade curry paste, add 2 tsp turmeric powder.
   ▶ ≈2:41
9. 9
   Fry until fragrant and the oil separates from the paste.
   ▶ ≈2:54
10. 10
    Return the fried curry paste to the pot with the fish.
    ▶ ≈3:13
11. 11
    Add 4 cups coconut milk and simmer on low heat for 10 to 15 minutes.
    ▶ ≈3:22
12. 12
    Add 1 cup water and season with palm sugar and fish sauce.
    ▶ ≈3:41
13. 13
    Continue simmering on low heat for 10 minutes more, then serve.
    ▶ ≈3:48