Thai Coconut Red Curry Fish
"This is a mild(ish) curry. So if you want it hotter, just add more the curry paste. If your spices are not fresh, use rounded teaspoons of the spices. For the fish I used 4 Pickerel fillets cut up. Use whole pieces of Cod, Halibut or any other firm white fish."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (257.2 g)
- Calories 433.8
- Total Fat - 28.3 g
- Saturated Fat - 17.4 g
- Cholesterol - 112.1 mg
- Sodium - 149.4 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 2.9 g
- Sugars - 6.2 g
- Protein - 35.4 g
- Calcium - 38.7 mg
- Iron - 2.5 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in large skillet over medium heat.
Step 2
Cook and stir until shallots are tender, about 3 minutes; be careful not to burn them.
Step 3
Add ginger, curry powder and coriander.
Step 4
Cook for 30 seconds.
Step 5
Add coconut milk, curry paste, brown sugar and lime juice.
Step 6
Simmer, uncovered for 5 minutes.
Step 7
Mixture will thicken slightly.
Step 8
Stir in cilantro.
Step 9
Add fish to sauce in skillet.
Step 10
Spoon sauce over fish.
Step 11
Reduce heat to medium low.
Step 12
Cover and cook for about 7 minutes (for whole pieces) or until fish is cooked through and flakes easily with a fork.
Step 13
Serve fish with hot curry sauce spooned over top.
Tips
No special items needed.
4 Reviews
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