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Best Fish Sauce Recipes

Chef Braden Wages
Recipes courtesy Braden Wages of Malai Kitchen


Thai Red Curry

Red Curry Paste
1 Tbl Lemongrass, chopped fine
2 tsp Galangal, chopped fine
2 ea Lime leaves, chopped fine
½ tsp Coriander, toasted and ground
½ tsp Cumin, toasted and ground
1 tsp Cardamom, ground
1 Tbl Shallots, chopped fine
1 tbl Garlic, chopped fine
2 ea Dried red chili, soaked
½ tsp Shrimp paste

• Using a mortar and pestle, combine all ingredients, one at a time, in the order listed (hardest to softest). Make sure each ingredient is finely ground and incorporated before adding the next.

Red Curry with Shrimp
1 Tbl Vegetable oil
6 Tbl Red curry paste, (use half amount if store bought)
2 cups Coconut milk
¼ cup Red Boat Fish sauce (omit for store bought paste)
2 Tbl Red Boat Palm sugar
2 Cups Shrimp stock
1 lb Shrimp
2 Cups Bok choy, chopped
1 cup Thai Basil
3 Cups Jasmine rice, cooked

• In sauté pan or wok, heat oil and sauté curry paste over medium heat until fragrant (1-2 minutes)
• Add coconut milk, fish sauce, and palm sugar and mix well to incorporate. Bring to a simmer.
• Add shrimp stock and taste for balance of flavor- salt, spice, sweet, herbaceous
• Add shrimp and bok choy and cook until shrimp are cooked (4 minutes)
• Serve over jasmine rice

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