Hello everybody, it’s Carrillo, welcome to our recipe website. Today, we’re going to prepare a distinctive dish, thai fish curry recipe - wine & dine with jeff. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Thai Fish Curry Recipe - Wine & Dine with Jeff is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Thai Fish Curry Recipe - Wine & Dine with Jeff is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook thai fish curry recipe - wine & dine with jeff using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai Fish Curry Recipe - Wine & Dine with Jeff:
- Prepare 4 (6 oz) pieces of haddock fish fillet (you can also use Cod and Halibut)
- Prepare 2 tablespoons grapeseed oil
- Prepare 1/2 cup shallots diced
- Make ready 1 tablespoon finely graded ginger
- Get 3 garlic cloves minced
- Prepare 3 tablespoons red curry paste
- Make ready 1 tablespoon brown sugar
- Make ready 1 1/4 cup coconut milk (full of fat)
- Get 1 1/4 cup chicken stock
- Make ready 1 lemon grass stock pounded out cut in half
- Prepare 1 tablespoon fish sauce
- Take 2 tablespoons cilantro
- Get 3 scallions diced green parts only
- Take Juice of 1 lime
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.
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