Thai cuisine : 🐟  Ma -Yong Fish and Pickled Bamboo Shoot Coconut Curry /  แกงปลามะยงกับหน่อไม้ดอง 🥘

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Hello, everyone 🙏🤗....I hope you're all doing well and have a wonderful Friday 😍.....Today, I’m happy to share a Thai recipe I made this morning.That is Ma-Yong Fish and Pickled Bamboo Shoot Coconut Curry

Yesterday, my husband told me that if I went to the fresh market, he’d like me to buy Ma-Yong fish ( It's a type of marine fish) to make a spicy coconut curry with pickled bamboo shoots. So, after dropping the kids off at school, my destination was the Thursday fresh market, because that’s where I’m sure to find Ma-Yong fish. I bought half a kilogram for 70 baht. When I got home, I headed straight to the kitchen and started cooking right away!

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🐟 Ingredients and Condiments

• Fresh Ma-Yong fish 1/2 kg.
• 300 grams of pickled bamboo shoots
• 1 tablespoon of red curry paste
• 1/2 tablespoon of shrimp paste
• 2 teaspoons of palm sugar
• 1 tablespoon of fish sauce
• a pinch of MSG (optional)
• 3-4 kaffir lime leaves

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Preparation of ingredients

Fresh Ma-Yong fish

• Since the fish has already been sliced into pieces, I just rinse it with cold water and then wash it with saltwater to remove any blood and eliminate the fishy smell. After that, I rinse it again with cold water and place it on a rack to drain.

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pickled bamboo shoots

• Rinse the pickled bamboo shoots with cold water 2-3 times, then place them on a sieve to drain.

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Kaffir lime leaves

• Wash them thoroughly, pat dry, then tear the leaves off the stems. Prepare them to add fragrance to my spicy curry.

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🥘 Procedure

• Pour coconut milk into a pot or pan (I use a pan). Add the curry paste and shrimp paste, then mix well. Place the pan on the stove over medium heat and wait until the curry comes to a boil.

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• Once the broth is at a rolling boil, gently add the fresh Ma-Yong fish (prepared beforehand), ensuring it's evenly distributed in the pan. Simmer until the fish is cooked through.

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• Add the pickled bamboo shoots, then slowly stir to combine. Wait until the broth boils again.

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• Season with fish sauce, palm sugar, and MSG (optional). Adjust to taste

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• Finally, add kaffir lime leaves, turn off the heat, then ladle the curry into a bowl and serve

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🐟 Thai-style Ma -Yong Fish and Pickled Bamboo Shoot Coconut Curry

The flavor of this bowl is a perfect balance of spicy, sour, and savory. The rich and creamy curry paste complements the freshness of the fish and the tangy pickled bamboo shoots.

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Thank you to all my supporters and see you soon

With love ❤️
@piyamas