Recipe: Perfect Red curry fish

Delicious, fresh and tasty.

Red curry fish. 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. Place my THAI RED CURRY PASTE, COCONUT MILK, DRIED THAI HERBS & CHILLI and FISH SAUCE in a large bowl. Add egg and fish pieces to the curry mixture.

Red curry fish Add coconut milk, lime leaves, sugar and fish sauce. Heat the red curry paste with the coconut milk in a saucepan. Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. You can cook Red curry fish using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Red curry fish

  1. Prepare 1 of thumb-sized knob of ginger, minced.
  2. It's 6 cloves of garlic, minced.
  3. You need 1 of shallot, minced.
  4. You need 2 tbsp of red curry paste.
  5. You need 2 tbsp of fish sauce.
  6. You need 1 can of unsweetened coconut milk.
  7. You need 1 of carrot, sliced thinly.
  8. Prepare 2 tbsp of maple syrup.
  9. It's 2 of fillets haddock, cod or basa, cut into 2 inch chunks.
  10. It's 1 of eggplant, sliced into 1/2 inch thick half-moons.
  11. It's 1 of lime.
  12. Prepare of Cilantro for garnish.

The recipe includes optional vegetables for a healthy one-pot dish. 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. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes.

Red curry fish instructions

  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..

Allow the curry paste to fry in the oil and break it up with the back of a wooden spoon. Combine paste, lime leaves, coriander roots and stems, and half the chilli in a small bowl. Make your favourite takeaway at home with our best Thai red curry recipes. 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.