Cooking Time: 20 MIN
Serving People: 4 PEOPLE
Ingredients
for Phuket Tumee Curry Peranakan Heritage
- Phuketian Heritage curry paste 70g.
- Seabass fillet (or white fish) 250g.
- Coconut cream 200ml.
- Okra 12 pcs.
- Light soya sauce 3 Tbsp.
- VG oil 1Tbsp.
- Sugar 1 Tsp.
- Bean sprouts 1 handful.
- Coriander leaves 1 pinch.
How to cook Phuket Tumee Curry Peranakan Heritage
Follow these easy steps to bring authentic Thai flavors to your dishes.
- STEP 1
- Stir-fry the okra in a bit of oil to reduce the slime. Set aside.
- STEP 2
- Heat a tablespoon of vegetable oil in a saucepan. Add the Phuketian Heritage curry paste and stir-fry until aroma develops.
- STEP 3
- Add in half of coconut cream gradually and stir-fry until oil starts floating on top of the sauce.
- STEP 4
- Add the remaining coconut cream. Bring to boil.
- STEP 5
- Adjust the curry seasoning with light soya sauce and sugar.
- STEP 6
- Add the okras and fish chunks in the sauce and simmer until cooked through. Served hot with Thai Jasmine rice.
Chef’s Tip
Season with light soya sauce and sugar.
Master Chef Nooror
Bangkok Sathorn
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