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Thai Coconut Red Curry Fish

Created by Luvcookn on September 9, 2015

1 tablespoon Thai red curry paste
1 tablespoon brown sugar
1 tablespoon freshly squeezed lime juice
1 tbsp minced fresh cilantro or basil
680 grams cod fish fillets (or other firm white fish - 4 fillets, about 6oz/170g each)

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.