Fish in homemade red curry. Add the broccoli and fish, then pour over the vegetable stock and coconut milk. Bring to a simmer over a medium-high heat, then reduce the heat to medium-low. Season fish with salt and carefully place in the pan with the curry sauce, spooning some curry sauce on top.

Fish in homemade red curry That's why I immediately jumped on board when The Cornish Fishmonger asked me to collaborate on this Thai Red Fish Curry recipe. This award-winning company ethically sources the freshest possible fish from the daily fish markets on the Cornish bay area. They make sure you get the best, the most seasonal and sustainable products. You can have Fish in homemade red curry using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Fish in homemade red curry

  1. Prepare 4 cloves of garlic.
  2. Prepare 4 of (or more) Thai chilies, halved lengthwise and de-seeded.
  3. Prepare 2 of medium shallots.
  4. You need 1 of nub ginger, slightly bigger than thumb-sized.
  5. Prepare 1 of small handful cilantro stems.
  6. Prepare 1 of red bell pepper, de-seeded.
  7. You need 1 of lime (rind and juice).
  8. Prepare 1 tsp of whole black peppercorns.
  9. Prepare 1 tsp of ground coriander.
  10. You need 1 tsp of palm sugar.
  11. It’s 6 heads of baby bok choy, trimmed.
  12. It’s 2 of medium carrots, cut into very thin slices.
  13. Prepare 3 of green onions, chopped.
  14. You need 1-400 ml of can coconut milk.
  15. Prepare 2 tbsp of fish sauce.
  16. You need 500 g of firm white fish (I used cod), cut into large cubes.
  17. You need 1 handful of fresh cilantro, roughly chopped.

The fish is then fully prepared to your own requirements and. Heat a drizzle of oil in a fry pan over medium high heat. Add coconut cream and bring to a simmer. Ling, Blue-eye, and Mahi Mahi are all suitable white fish for this recipe.

Fish in homemade red curry step by step

  1. Roughly chop the first six ingredients and put them into a food processor. Add the next four ingredients plus a good pinch of salt, then pulse into a slightly chunky puree. Don't worry if you end up with something that looks more like a smoothish salsa than a paste; it'll still be delicious..
  2. Add a good glug of veg or coconut oil to a large pan on medium-high heat. Add the bok choy and fry until they start to get some scorched bits, about 5 minutes. Add the carrots and green onions and continue frying 1 minute..
  3. Add the coconut milk and fish sauce to the pan and stir in a 3 or 4 heap tbsp curry paste. Bring to a simmer..
  4. Add the fish carefully to the pan. Continue simmering until the fish is cooked. This shouldn't take more than about 10 minutes. Give the sauce a taste and add extra curry paste, fish sauce, or palm sugar as needed. Sprinkle on the cilantro and serve with fresh rice. Cover and store any unused curry in the fridge for up to a week..

Add coconut milk, brown sugar, fish sauce and pumpkin. Serve with jasmine rice and fresh bean sprouts for a fancy finish. Homemade curry paste creates tastier dishes than store-bought pastes, and they're healthier, too. Red curry paste makes for excellent Thai curry, including curry chicken and ​ seafood curries, ​ beef curry, ​ vegetarian curries, and fish curry. Or add a dollop of this red paste to flavor Thai soups, noodles, or other dishes.