Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, thai fish curry recipe - wine & dine with jeff. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Thai Fish Curry Recipe - Wine & Dine with Jeff is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Thai Fish Curry Recipe - Wine & Dine with Jeff is something that I’ve loved my entire life.
My Thai Fish Curry Recipe will have you wanting to try it out! This recipe consists of red curry that is very popular in Thai dishes. Cut root and stem off lemon grass and remove outer layers with mallet pound out lemon grass add to the sauce.
To get started with this recipe, we have to prepare a few components. You can cook thai fish curry recipe - wine & dine with jeff using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai Fish Curry Recipe - Wine & Dine with Jeff:
- Prepare 4 (6 oz) pieces of haddock fish fillet (you can also use Cod and Halibut)
- Prepare 2 tablespoons grapeseed oil
- Take 1/2 cup shallots diced
- Get 1 tablespoon finely graded ginger
- Get 3 garlic cloves minced
- Take 3 tablespoons red curry paste
- Take 1 tablespoon brown sugar
- Make ready 1 1/4 cup coconut milk (full of fat)
- Take 1 1/4 cup chicken stock
- Prepare 1 lemon grass stock pounded out cut in half
- Make ready 1 tablespoon fish sauce
- Make ready 2 tablespoons cilantro
- Prepare 3 scallions diced green parts only
- Prepare Juice of 1 lime
Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil. Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if. The recipe includes optional vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot or wok.
Instructions to make Thai Fish Curry Recipe - Wine & Dine with Jeff:
- Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.
- Incorporate the curry paste with the sauteed vegetables and saute for one minute.
- Stir in your wet ingredients coconut milk and chicken stock once incorporated add the brown sugar and fish sauce and simmer for 8 minutes the sauce will reduce about 1/2 cup.
- Cut root and stem off lemon grass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemon grass from sauce.
- Salt the fish fillets add them to the red curry sauce and place a lid on and simmer for 5 to 7 minutes depending on the thickness of your fish. Very important note the sauce should not be on a rolling boil just a slight simmer for poaching the fish.
- In the last minute of cooking add the lime juice, cilantro and scallions to the sauce.
- Serve the Thai red curry fish on your favorite rice or saute some fresh spinach with garlic and olive oil and serve on top of the spinach.
Like most curries, this fish curry makes for excellent leftovers or hot lunches to take to work. We like making this curry with salmon, but other types of fish work well too. Thai basil leaves and lime wedges to serve (optional) Curry paste Heat oil in a wok over medium-high heat. Add stock, sauce, juice, sugar, spring onion and fish. At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground meat spiked with chiles, lime juice and fish sauce and served with lettuce leaves.
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