RED THAI FISH CURRY
This coconut milk curry sauce with garlic, ginger, and curry paste is creamy and flavourful. The ever so gently simmering of the fish keeps it tender and delicate.
1 ½ lb white fish
3 tablespoons red Thai curry paste (divided)
2 tablespoons coconut oil
½ medium onion, finely minced
2 tablespoons finely minced ginger
3 garlic cloves, finely minced
1 15-ounce can coconut milk
½ cup water
1 tablespoon fish sauce
1 tablespoon coconut or brown sugar (optional)
4 cups chopped vegetables of your choice (pictured are green beans, and red bell peppers)
Minced coriander and lime juice, to serve
1. Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
2. Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining curry paste, coconut milk, water, fish sauce, and sugar (optional). Add the vegetables and bring the pan to a boil.
3. Reduce the heat to medium-low and add the fish. Cover the pan and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
Serve with a little minced coriander and a squeeze of lime juice.
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