Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, thai red fish curry. One of my favorites. For mine, I am going to make it a bit tasty. 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. Thai food is so much better if you make your own fresh curry paste from scratch. Fresh curry paste is not just spicy hot, but also very fragrant and complex. The secret to juicy tender fish in your curry rather than dried out fish is to turn off the heat before adding the fish.
Thai Red Fish Curry is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Thai Red Fish Curry is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have thai red fish curry using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Thai Red Fish Curry:
- Take 600-800 g Firm White Fish Fillets *boneless
- Get 1-2 Shallots *OR 1 Onion, thinly sliced
- Get 1 clove Garlic *finely chopped
- Prepare 1 tablespoon Canola Oil
- Prepare 200 g Vegetables of your choice *sliced
- Make ready *Suggestions: Coriander, Red Capsicum, Broccolini, Beans (blanched), Snow Peas, Sugar Snap Peas, Asian Greens, etc
- Prepare 1/3 cup (about 100g) Red Thai Curry Paste
- Take *Note: Depending on the paste, you might need only 1/4 cup or less
- Prepare 1 (400 g) Tin Coconut Milk
- Make ready 1 tablespoon Fish Sauce
- Get 4 servings Freshly Cooked Jasmin Rice
- Prepare Toasted Peanuts *coarsely chopped
- Make ready 1 Lime *cut into 4 wedges
- Prepare Coriander Leaves *optional
Fish such as haddock and whiting are affordable and can all be used here, so try them instead of cod - just ask your fishmonger to remove the skin and bones. You could also quite easily use chicken instead of fish, though bear in. Light coconut milk works well in this fish stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together. We don't scrimp on flavour though and a decent Thai red curry paste makes it hot and spicy.
Instructions to make Thai Red Fish Curry:
- Heat Oil in a large frying pan over medium–high heat. Cook Shallots (OR Onions) and Garlic until soft, add Curry Paste and cook for 2-3 minutes. *I use this curry paste.
- Stir in Coconut Milk, about 1/2 cup Water, as you rinse the tin, and Fish Sauce. Bring to the boil, then reduce heat to simmer, add Vegetables and Fish. Simmer, stirring occasionally, until Fish is just cooked.
- Serve with Freshly Cooked Jasmine Rice, with Toasted Peanut, Lime and Coriander Leaves.
Light coconut milk works well in this fish stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together. We don't scrimp on flavour though and a decent Thai red curry paste makes it hot and spicy. Season fish with salt and carefully place in the pan with the curry sauce, spooning some curry sauce on top. This vibrant and spicy curry by The Petite Cook is a fantastic light option for a quick balanced meal. Pour in the coconut milk and fish sauce, and add in the lemongrass.
So that’s going to wrap it up for this special food thai red fish curry recipe. Thanks so much for reading. I’m sure 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, colleague and friends. Thanks again for reading. Go on get cooking!
