INGREDIENTS

  • 4 six oz pieces of haddock fish fillet (you can also use Cod and Hallibut
  • 2 tablespoons of grapeseed oil
  • 1/2 cup of shallots diced
  • 1 tablespoon of finely graded ginger
  • 3 garlic cloves minced
  • 3 tablespoons of red curry paste
  • 1 tablespoon of brown sugar
  • 1 1/4 cup of coconut milk (full of fat)
  • 1 1/4 cup of chicken stock
  • 1 lemon grass stock pounded out cut in half
  • 1 tablespoon of fish sauce
  • 2 tablespoons of cilantro
  • 3 scallions diced green parts only
  • Juice of 1 lime

Directions

  • 1. 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
  • 2. Incorporate the curry paste with the sauted 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 root and stem off lemon grass and remove outer layers with mallet pound out lemon grass add to the sauce. After cooking remove lemon grass from 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 ontop of the spinach

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