Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, thai fish curry recipe - wine & dine with jeff. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Thai Fish Curry Recipe - Wine & Dine with Jeff is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Thai Fish Curry Recipe - Wine & Dine with Jeff is something that I have loved my whole life.
Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes optional vegetables for a healthy one-pot dish. Looking for fish curry recipe ideas?
To get started with this recipe, we must prepare a few components. You can cook thai fish curry recipe - wine & dine with jeff using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Thai Fish Curry Recipe - Wine & Dine with Jeff:
- Take 4 (6 oz) pieces of haddock fish fillet (you can also use Cod and Halibut)
- Prepare 2 tablespoons grapeseed oil
- Take 1/2 cup shallots diced
- Take 1 tablespoon finely graded ginger
- Prepare 3 garlic cloves minced
- Prepare 3 tablespoons red curry paste
- Prepare 1 tablespoon brown sugar
- Get 1 1/4 cup coconut milk (full of fat)
- Get 1 1/4 cup chicken stock
- Take 1 lemon grass stock pounded out cut in half
- Prepare 1 tablespoon fish sauce
- Make ready 2 tablespoons cilantro
- Take 3 scallions diced green parts only
- Take Juice of 1 lime
Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. 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.
Steps to make Thai Fish Curry Recipe - Wine & Dine with Jeff:
- Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.
- Incorporate the curry paste with the sauteed vegetables and saute for one minute.
- Stir in your wet ingredients coconut milk and chicken stock once incorporated add the brown sugar and fish sauce and simmer for 8 minutes the sauce will reduce about 1/2 cup.
- Cut root and stem off lemon grass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemon grass from sauce.
- Salt the fish fillets add them to the red curry sauce and place a lid on and simmer for 5 to 7 minutes depending on the thickness of your fish. Very important note the sauce should not be on a rolling boil just a slight simmer for poaching the fish.
- In the last minute of cooking add the lime juice, cilantro and scallions to the sauce.
- Serve the Thai red curry fish on your favorite rice or saute some fresh spinach with garlic and olive oil and serve on top of the spinach.
This special red-curry recipe comes from Thai chef Top Srisomphan, head chef at Toronto's Khao San Road. She also consults at their upbeat, lively sister Add fish sauce and sugar and keep stirring for another minute. Add squash, chilies, stock and remaining coconut milk. Ingredients in Thai Fish Curry Recipe: Succulent fish fillets simmered in coconut milk with freshly made Thai green curry paste and aromatic spices. Best served hot with steamed rice.
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