Moving from China to Malaysia was a bit of a change with its fresh (clean) air, warm climate and uncensored internet. One of the best things about the move to Malaysia was experiencing the food here: Indian, Thai, Chinese, Malaysian, fresh seafood, spice! As opposed to living in Beijing where I had to trek across town for decent Pad Thai and Murg Kadai, most of what I craved could easily be found just around the corner. No longer did I have to scavenger hunt around the city for spices but instead just pop across the street to my local grocery store where EVERYTHING was available. Don’t get me wrong, I still amass spices and get a little crazy when it comes to fresh Kaffir limes and lemongrass but overall, I feel less of a desperate need to hoard.
Another perk of moving to Malaysia was a change in our diet where we had the luxury of buying and eating more seafood. Every month, I order and stock up on freshly frozen fish for my freezer making about half of what we eat seafood based. I’ve dipped halibut in beer batter and fried to a crispy perfection, breaded hake in Cajun spice and breadcrumbs to make fish fingers, but overall my favorite method of cooking fish is to poach it in a spicy broth. Since I live in the spice abundant tropical country of Malaysia, I am spoiled for choices and inspiration. For this though, I’ll use one of my favorite flavors of all time: Thai yellow curry.
This recipe is fairly simple and can be thrown together relatively quickly for a quick weeknight dinner or if you want to impress guests with a beautiful and colorful plate of food. You can use your favorite Thai curry paste or use a homemade curry paste if you are ambitious. Served with jasmine rice and a spicy papaya salad for delicious and visually stunning feast.