Red curry fish
Red curry fish

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, red curry fish. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

The secret for a GREAT Red Thai fish curry is, of course, a really good-quality red curry paste, and the best fish you can find out there. **This post is sponsored by The Cornish Fishmonger. Add the coconut milk, broth, red curry paste, grated ginger, and fish sauce to a large deep skillet. Heat over medium-high and bring to a full boil.

Red curry fish is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Red curry fish is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook red curry fish using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Red curry fish:
  1. Make ready 1 thumb-sized knob of ginger, minced
  2. Take 6 cloves garlic, minced
  3. Take 1 shallot, minced
  4. Prepare 2 tbsp red curry paste
  5. Get 2 tbsp fish sauce
  6. Get 1 can unsweetened coconut milk
  7. Get 1 carrot, sliced thinly
  8. Prepare 2 tbsp maple syrup
  9. Make ready 2 fillets haddock, cod or basa, cut into 2 inch chunks
  10. Prepare 1 eggplant, sliced into 1/2 inch thick half-moons
  11. Take 1 lime
  12. Prepare Cilantro for garnish

Add coconut milk, lime leaves, sugar and fish sauce. Place the fish on a plate and rub over with the curry powder and salt. Juice of one lime Method: Heat the red curry paste with the coconut milk in a saucepan. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together.

Steps to make Red curry fish:
  1. Add a good splash of peanut oil to a pan on medium-high heat. Add the ginger, garlic and shallot and fry 2 to 3 minutes until fragrant.
  2. Stir in the curry paste and continue frying another 2 to 3 minutes.
  3. Add the fish sauce. Continue cooking for a minute, then add the coconut milk and carrots.
  4. Simmer until the sauce reduces a bit (about 5 minutes), then add the maple syrup. Carefully lay in the fish and add the eggplant. Simmer another 5 to 10 minutes until the fish is cooked and the eggplant is soft but not mushy. Carefully turn the fish over about halfway through.
  5. Cut the lime into quarters. Squeeze one quarter over the fish and sauce. Cut the remaining quarters into wedges. Serve the curry over rice with a sprinkle of chopped cilantro and a lime wedge.

Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Thai Red Curry with Fish and Shrimp will bring a little exotic sophistication to your dinner table. Quick, sauteed succulent fish tidbits and shrimp merry with curry infused coconut milk and ginger. Tender, crisp carrot and fresh spinach compliment the delicate flavors and add vivid color. I've been stuck in the Asian and seafood rut and haven't been.

So that is going to wrap this up with this exceptional food red curry fish recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!