INGREDIENTS

  • 4 six oz pieces of haddock fish fillet (you can also use cod and halibut)
  • 2 tablespoons of grapeseed oil
  • 1/2 cup of diced shallots
  • 1 tablespoon of finely graded ginger
  • 3 minced garlic cloves
  • 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.
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  • 2. Incorporate the curry paste with the sauted vegetables and saute for one minute.
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  • 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.
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  • 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.
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  • 5. Salt the fish filets & add them to the red curry sauce. 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!
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  • 6. In the last minute of cooking add the lime juice, cilantro and scallions to the sauce.
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  • 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.
  • thai-fish-curry-recipe

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