Simmered Red Curry Fish
serves 2-4
The coconut milk base gives this curried fish dish a rich, creamy texture. You could add more curry paste for a little extra spice. Also consider adding any other vegetables you have onhand. Carrots work nicely in this.
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 medium zucchini, thinly sliced
1 red bell pepper, thinly sliced
1 pound white fish fillets, cut into 2-inch pieces
1/4 cup rice flour
2 tablespoons Thai red curry paste
1 14-ounce can unsweetened coconut milk
2 tablespoons fish sauce
1/4 cup chopped fresh cilantro
prep: 25 minutes
total: 45 minutes
large sauté pan
small bowl
can opener
1. Heat 1 tablespoon of the oil in a large sauté pan over medium heat. When it's hot and shimmering, add the onion, zucchini and bell pepper. Cook, stirring once or twice, until the onion is vegetables are soft and lightly browned, 6-8 minutes. With a slotted spoon, remove the vegetables to a plate.
2. Meanwhile, dredge the fish slices lightly in the flour. Add another 1 tablespoon of oil to the same pan the vegetables had been in. Increase the heat to medium-high. When the oil is hot and shimmering, add the fish to the pan and fry, turning once, until lightly browned, 1-3 minutes per side. (The fish won't be done through, but remove them from the pan and set aside.)
3. Heat the curry paste in the same pan, stirring constantly for 30 seconds. Then pour in the coconut milk, fish sauce and half of the cilantro. Add the vegetables and fish back in. Bring the liquid to a simmer over medium-low heat (don't boil or the coconut milk may curdle) and cook, turning the fish once, until it is cooked through, 4-6 minutes. Stir in the rest of the cilantro and serve.
2. Meanwhile, dredge the fish slices lightly in the flour. Add another 1 tablespoon of oil to the same pan the vegetables had been in. Increase the heat to medium-high. When the oil is hot and shimmering, add the fish to the pan and fry, turning once, until lightly browned, 1-3 minutes per side. (The fish won't be done through, but remove them from the pan and set aside.)
3. Heat the curry paste in the same pan, stirring constantly for 30 seconds. Then pour in the coconut milk, fish sauce and half of the cilantro. Add the vegetables and fish back in. Bring the liquid to a simmer over medium-low heat (don't boil or the coconut milk may curdle) and cook, turning the fish once, until it is cooked through, 4-6 minutes. Stir in the rest of the cilantro and serve.
0
