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Thai Fish Curry Recipe - Wine & Dine With Jeff Recipe

Ingredients

How to make it

  • 1. Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not a brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.
  • 2. Incorporate the curry paste with the sauteed vegetables and saute for one minute.
  • 3. 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.
  • 4. Cut the root and stem off lemongrass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemongrass from the sauce.
  • 5. 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.
  • 6. In the last minute of cooking add the lime juice, cilantro, and scallions to the sauce.
  • 7. 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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winedinewithjeff Laguna Beach, California

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