Gulai Masin Kepala Ikan (Padang-Style Red Snapper Curry)

Name: Gulai Masin Kepala Ikan (Padang-Style Red Snapper Curry)
Ingredients: 5 small Asian shallots or 2 regular shallots, peeled; 6 fresh red Thai chiles, stemmed; 4 cloves garlic, peeled; 1 (2”) piece ginger, peeled and thinly sliced; 1 (1”) piece fresh or frozen turmeric, peeled and thinly sliced or ½ tsp. ground turmeric; ¾ tsp. ground coriander; 4 Candlenuts or macadamia nuts; 2 whole red snapper (about 1½ lb. each), cleaned and cut crosswise 1½” thick (head and tails discarded); 2 tsp. fresh lime juice; Kosher salt, to taste; 3 tbsp. canola oil; 3 fresh or frozen Kaffir lime leaves; 2 fresh red Thai chiles, stemmed and halved lengthwise; 2 stalks lemongrass, trimmed, crushed, and tied into knots; 1 bay leaf; 1½ cups coconut milk, preferably UHT from a carton; 1½ tbsp. tamarind concentrate, preferably Thai Fruit brand; 3 tbsp. coconut cream, preferably UHT from a carton; 1 tbsp. grated palm sugar; Cooked jasmine rice, for serving

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Experience the flavorful aromas of Padang-style Red Snapper Curry with this nasi padang dish. Savor the spicy coconut curry simmered with fresh ingredients. Serve with cooked jasmine rice.

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Ingredients

5 small Asian shallots or 2 regular shallots, peeled
6 fresh red Thai chiles, stemmed
4 cloves garlic, peeled
1 (2”) piece ginger, peeled and thinly sliced
1 (1”) piece fresh or frozen turmeric, peeled and thinly sliced or ½ tsp. ground turmeric
¾ tsp. ground coriander
4 Candlenuts or macadamia nuts
2 whole red snapper (about 1½ lb. each), cleaned and cut crosswise 1½” thick (head and tails discarded)
2 tsp. fresh lime juice
Kosher salt, to taste
3 tbsp. canola oil
3 fresh or frozen Kaffir lime leaves
2 fresh red Thai chiles, stemmed and halved lengthwise
2 stalks lemongrass, trimmed, crushed, and tied into knots
1 bay leaf
1½ cups coconut milk, preferably UHT from a carton
1½ tbsp. tamarind concentrate, preferably Thai Fruit brand
3 tbsp. coconut cream, preferably UHT from a carton
1 tbsp. grated palm sugar
Cooked jasmine rice, for serving