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We hope you got benefit from reading it, now let’s go back to thai red fish curry recipe. You can cook thai red fish curry using 14 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Thai Red Fish Curry:
- You need 600-800 g Firm White Fish Fillets *boneless
- Provide 1-2 Shallots *OR 1 Onion, thinly sliced
- You need 1 clove Garlic *finely chopped
- Take 1 tablespoon Canola Oil
- Provide 200 g Vegetables of your choice *sliced
- Get *Suggestions: Coriander, Red Capsicum, Broccolini, Beans (blanched), Snow Peas, Sugar Snap Peas, Asian Greens, etc
- Get 1/3 cup (about 100g) Red Thai Curry Paste
- Get *Note: Depending on the paste, you might need only 1/4 cup or less
- Take 1 (400 g) Tin Coconut Milk
- Prepare 1 tablespoon Fish Sauce
- You need 4 servings Freshly Cooked Jasmin Rice
- Take Toasted Peanuts *coarsely chopped
- Get 1 Lime *cut into 4 wedges
- You need Coriander Leaves *optional
Steps 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.
The fish cubes are mainly stewed in this Thai curry sauce giving them a melt-in-mouth texture in the final dish. 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. Stir the curry paste into the pan along with the ginger, giving everything a good stir. Add the coconut milk, coconut cream, palm sugar, fish sauce, lime zest and juice, and the stock.
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