How to Make Quick Red curry fish

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, red curry fish. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

The secret for a GREAT Red Thai fish curry is, of course, a really good-quality red curry paste, and the best fish you can find out there. **This post is sponsored by The Cornish Fishmonger. Replace the cod with salmon, halibut, chicken, pork, or shrimp. Swap out any of the vegetables for veggies of choice. Cauliflower, zucchini, potato, bell pepper, or eggplant work great.

Red curry fish is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Red curry fish is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook red curry fish using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Red curry fish:

1. Get 1 thumb-sized knob of ginger, minced
2. Make ready 6 cloves garlic, minced
3. Take 1 shallot, minced
4. Take 2 tbsp red curry paste
5. Prepare 2 tbsp fish sauce
6. Prepare 1 can unsweetened coconut milk
7. Make ready 1 carrot, sliced thinly
8. Take 2 tbsp maple syrup
9. Prepare 2 fillets haddock, cod or basa, cut into 2 inch chunks
10. Make ready 1 eggplant, sliced into 1/2 inch thick half-moons
11. Make ready 1 lime
12. Make ready Cilantro for garnish

Serve with your choice of rice and optional garnish of Thai Basil or Makrut lime leaves. Heat the red curry paste with the coconut milk in a saucepan. Stir in the coriander and lime juice and serve with wedges of lime to squeeze over. Check out more of our best fish curry recipes here.

Instructions to make Red curry fish:

1. Add a good splash of peanut oil to a pan on medium-high heat. Add the ginger, garlic and shallot and fry 2 to 3 minutes until fragrant.
2. Stir in the curry paste and continue frying another 2 to 3 minutes.
3. Add the fish sauce. Continue cooking for a minute, then add the coconut milk and carrots.
4. Simmer until the sauce reduces a bit (about 5 minutes), then add the maple syrup. Carefully lay in the fish and add the eggplant. Simmer another 5 to 10 minutes until the fish is cooked and the eggplant is soft but not mushy. Carefully turn the fish over about halfway through.
5. Cut the lime into quarters. Squeeze one quarter over the fish and sauce. Cut the remaining quarters into wedges. Serve the curry over rice with a sprinkle of chopped cilantro and a lime wedge.

Stir in the coriander and lime juice and serve with wedges of lime to squeeze over. Check out more of our best fish curry recipes here. Trust me, making this Thai red fish curry is extremely easy especially because nowadays you get the Thai curry pastes easily in supermarkets. You can make the curry pastes from scratch at home too, but let's park that for another day and continue today's Thai red fish curry with store-bought curry paste. Pulse shallot, garlic, and ginger in a food processor to finely chop.

So that’s going to wrap it up with this exceptional food red curry fish recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!