Curry Paste
1 medium onion, chopped
5 cloves garlic
1 piece galangal (akin to ginger, but milder),
about an inch long, scraped and roughly chopped
3 stalks lemongrass (white part), chopped
10 green chilies, seeded and chopped (leaving the seeds in will create a hotter curry paste)
6 Kaffir lime leaves, chopped
1 bunch cilantro, washed and chopped
1 tablespoon fine shrimp paste (also called terasi)
roasted in a 350-degree oven for 10 minutes (place the paste on foil, then just scrape it off)
3 shallots, peeled and roughly chopped
1 tablespoon coriander seeds, toasted and ground in a coffee grinder
1 tablespoon cumin seeds, toasted and ground in a coffee grinder
Combine all ingredients in a food processor until well-combined.
Curry
2 tablespoons peanut oil
4 tablespoons curry paste, (more as needed,
depending on how hot you want the curry)
2 12-ounce cans coconut milk, plus equal parts water
Palm sugar as needed
3 teaspoons fish sauce, more as needed
1 pound rockfish meat, sliced into bite-sized cubes (skin on if you prefer)
1 cup carrots, sliced and blanched
1 cup snow peas, blanched
1 cup tomato wedges
4 cups cooked jasmine rice as needed
chili peppers and coriander leaves for garnish
Heat oil in a large pot, or use a wok. Add curry paste and fry until fragrant. Add coconut milk and water. Season curry with palm sugar and fish sauce. The curry should have a hint of sweetness, spice and saltiness all at the same time. Add the fish and cook through, but do not boil the curry. (I leave the skin on and fry it until crisp.) Add the vegetables and adjust seasoning. Pour curry in bowls and serve with cooked rice. The curries can be garnished with sliced chili peppers and coriander leaves if desired. Serves 4.
