Thai Red Curry Cod Fish Cakes

Thailand’s cuisine and culinary traditions is known for its balance of the four fundamental food senses, sour, sweet, salty, and spicy. This recipe is a take on the cuisine of Northeastern Thailand where dried chilies, fish sauce, palm sugar (brown sugar) is often used in recipes involving fish, chicken, pork, and beef.
Still have a question?
Ask it in the Food & Cooking forum

Galangal a close relative of ginger, important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand. Galangal has a much more pungent and fiery flavor than ginger,

There are three different types of Galangal, greater, lesser and kaempferia. Galangal was popular throughout Europe during the Middle Ages, but its culinary use today is restricted primarily to Asia.


Greater Galangal

Brown on the outside and white on the inside, closely resembling ginger. Smelling slightly like camphor, with pine undertones, Greater Galangal is an important ingredient in Thai and other South Asian cuisines.

Lesser Galangal

Much darker on the inside than Greater Galangal, and has a far more potent smell. Not common outside of Malaysia, Lesser Galangal pairs well with cloves, nutmeg and ginger. Kaempferia Galangal. Has red outer skin and a white interior.

Kaempferia Galangal

Often confused with Greater Galangal, is commonly known as Sand Ginger and Aromatic Ginger, it is much sweeter and should be used in very small quantities.

Historical Uses of Galangal:
As a carminative
Relieve nausea and motion sickness
Ease stomach aches
As a stimulant
Reduce bacteria
As a circulatory aid

Thai Red Curry Paste

Ingredients:

2 tablespoons vegetable oil
2 Garlic Cloves, minced
1 tablespoon red curry paste
1 teaspoon black pepper
6 dried chilies
2 teaspoons coriander
2 teaspoons dried lemon grass
2 teaspoons lemon zest
1 teaspoon ground cumin
1 teaspoon dried Galangal

Preparation:

Bring a skillet to hot over medium to high heat and saute all ingredients until garlic is translucent, about 2 minutes, you do not want to burn the garlic. Remove from heat and let cool.



ingredients:

2 large potatoes, peeled, quartered and boiled
1 pound cod fillets, cubed
1 tablespoons fish sauce
3 tablespoons ginger, chopped
4 garlic cloves, peeled
2 sterns of lemon grass. Chopped
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon, onion, minced
1 tablespoon chopped fresh parsley
Zest of one lemon
1 egg, beaten
Vegetable Oil for frying

Preparation:

Place cooked potatoes, cod fish, and remaining ingredients, except for egg and vegetable oil, in a food processor, add curry paste and pulse until smooth, if you want more texture in your fish cake, pulse until you get a course chop.
Transfer the potatoes and fish mixture to a large mixing bowl, add egg and mix well, mold into cakes.
Heat oil in a large skillet over a medium-high heat. Fry the fish cakes on both sides for about 1 minute or until golden brown, remove to paper towel to drain.
Serve with Sweet Chili Sauce and lemon wedge.