Thai Red Fish Curry. 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. I love the zingy flavours of this curry. 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.

Everyday Food Made To Taste Great. It's All Right Here On Greg's Kitchen! l hope you enjoy my recipe for Thai Red Fish Curry :). This vibrant and spicy curry by The Petite Cook is a fantastic light option for a quick balanced meal.

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, thai red fish curry. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Thai Red Fish Curry is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. They're nice and they look wonderful. Thai Red Fish Curry is something that I've loved my whole life.

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. I love the zingy flavours of this curry. 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.

To get started with this particular recipe, we must prepare a few components. You can have thai red fish curry using 14 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Thai Red Fish Curry:

{Prepare 600-800 g of Firm White Fish Fillets *boneless.
{Prepare 1-2 of Shallots *OR 1 Onion, thinly sliced.
{Make ready 1 clove of Garlic *finely chopped.
{Take 1 tablespoon of Canola Oil.
{Prepare 200 g of Vegetables of your choice *sliced.
{Prepare of *Suggestions: Coriander, Red Capsicum, Broccolini, Beans (blanched), Snow Peas, Sugar Snap Peas, Asian Greens, etc.
{Make ready 1/3 cup of (about 100g) Red Thai Curry Paste.
{Make ready of *Note: Depending on the paste, you might need only 1/4 cup or less.
{Make ready 1 (400 g) of Tin Coconut Milk.
{Make ready 1 tablespoon of Fish Sauce.
{Make ready 4 of servings Freshly Cooked Jasmin Rice.
{Take of Toasted Peanuts *coarsely chopped.
{Prepare 1 of Lime *cut into 4 wedges.
{Prepare of Coriander Leaves *optional.

Pour in the coconut milk and fish sauce, and add in the lemongrass. What I love about this Thai Red Curry with Fish, aside from the fact that it's DELICIOUS is I know exactly what goes into it. It is soy-free, refined sugar-free, and gluten-free. I use organic produce and quality animal protein when I cook at home, which makes the meal ultra easy on the ol' GI system.

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..

Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. 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. Taste the curry and add a splash more Worcester sauce if you think it needs it. Red Curry Paste - Typically for fish cakes, I just use store bought curry paste but you can also use homemade red curry paste but use double the quantity.

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