Recipe: Perfect Red curry fish

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. 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.

Lightly dust fish pieces with flour and add to the oil. 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. You can have Red curry fish using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Red curry fish

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

This will thicken the sauce slightly. 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.

Red curry fish step by step

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..

Heat the red curry paste with the coconut milk in a saucepan. Add coconut milk, lime leaves, sugar and fish sauce. Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together.