Golden yellow curry in a white bowl with rice red chilli and lime wedge garnish
As seen in: Easy Thermomix Weeknight Dinners

Thermomix Turmeric Galangal Fish Curry

by Tenina Holder
posted 26 Jun, 2019 (last updated 13 May, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    35mins
  • Calories icon
    Calories
    896

This vibrant and aromatic curry is a great beginners recipe that will come together in minutes. Its marigold color and fragrance are alluring and deceptively complex; alluding to much harder work than this is a one pot dish requires. If you're trepidatious about curries or fish, start here and enjoy the spoils of their exotic combination with scents of coconut, turmeric and lemongrass. Serve with fluffy rice and dig in.

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As seen in: Easy Thermomix Weeknight Dinners

INGREDIENTS

  • Galangal icon
    Galangal
    1.76oz/50g (about ½ cup)
    peeled, chopped
  • Lemongrass stalk icon
    Lemongrass stalk
    2 (0.85oz/24g)
    peeled
  • Shallot icon
    Shallot
    3 (4.44oz/126g)
    peeled
  • Fresh chili icon
    Fresh chili
    as needed
    finely sliced
  • Fresh turmeric icon
    Fresh turmeric
    1.76oz/50g (about ½ cup)
  • Garlic clove icon
    Garlic clove
    6
  • Shrimp paste icon
    Shrimp paste
    1.41oz/40g (about 2⅛ tbsp)
  • Fresh chili icon
    Fresh chili
    2 (1.41oz/40g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.86fl oz/50g (3¾ tbsp)
  • Coconut cream icon
    Coconut cream
    14.11oz/400g (about 1¼ cups)
  • Chicken stock icon
    Chicken stock
    6.76fl oz/200g (¾ cup)
  • Fish sauce icon
    Fish sauce
    1.69fl oz/60g (3½ tbsp)
  • Coconut sugar icon
    Coconut sugar
    1.76oz/50g (about 4 tbsp)
  • Kaffir lime leaves icon
    Kaffir lime leaves
    6
  • Whitefish filet icon
    Whitefish filet
    28.22oz/800g (about 3¼ cups)
  • Lime icon
    Lime
    as needed
  • Cilantro icon
    Cilantro
    as needed

METHOD

  1. Add galangal, fresh turmeric, garlic clove, lemongrass stalk, shallot, shrimp paste, fresh chili and extra virgin olive oil to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blend - approx 10 sec, speed 6
  4. Blend - approx 30 sec, speed 8
  5. Scrape down sides of TM5 bowl
  6. Add coconut cream, chicken stock, fish sauce, coconut sugar and kaffir lime leaves to the TM5 bowl
  7. Cook - approx 8 min, 100°C, speed 1
  8. Then add whitefish filet to the TM5 bowl
  9. Cook - approx 2 min, 100°C, reverse speed 1
  10. Divide content of TM5 bowl between 4 large serving bowls
  11. Garnish with lime, fresh chili and cilantro

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