Stunning Red Thai Fish Curry
A couple of posts ago I gave you my recipe for Red Thai Curry Paste and promised I'd show you some recipes to best use it. Well, slightly later than anticipated here is the first and I have to say it's a goodie.
You might not often see fish in a Thai curry but white fish actually stands up really well to spices (look at kedgeree for example). For me, there are few things better than perfectly cooked fish and this recipe will give you just that. The fish is poached in the curry sauce until it just flakes apart and it has taken on all the aromas of the dish. The sauce is creamy and has a lovely kick, while fine slices of spring onion and freshly squeezed lime bring a real freshness to the dish.
Stunning Red Thai Fish Curry
Serves 4
Rapeseed oil
6 tsp red Thai curry paste
1 red oninon, sliced
4cm piece of ginger, grated
2 garlic cloves, finely chopped
1 red pepper, deseeded and cut into chunks
2 x 400ml tin of coconut milk
4 white fish fillets, such as seabass, cod or haddock
1 bunch spring onions, finely sliced
2 limes
Put a teaspoon of rapeseed oil into a large saucepan and place over a high heat. Add the Thai curry paste and stir fry for 2-3 minutes. Add the onions, garlic and ginger and reduce the heat to medium. Continue to cook until the onion is softened (about 5 minutes).
Add the red onion and stir well to combine. Add the coconut milk, turn up the heat and bring to a boil. Reduce the heat to a simmer and leave it to bubble away gently for 10 minutes.
Place the fish into the pan, making sure to space out the fillets, and gently allow them to cook through. This will take around 5 minutes but to check they're done gently push them with a spoon and they should flake apart.
Add half of the spring onions to the curry, season well with salt and freshly ground black pepper and squeeze over the juice of one of the limes.
Slices the other lime into wedges and serve along side the curry with rice and the rest of the spring onions scattered over the top.
You might not often see fish in a Thai curry but white fish actually stands up really well to spices (look at kedgeree for example). For me, there are few things better than perfectly cooked fish and this recipe will give you just that. The fish is poached in the curry sauce until it just flakes apart and it has taken on all the aromas of the dish. The sauce is creamy and has a lovely kick, while fine slices of spring onion and freshly squeezed lime bring a real freshness to the dish.
Stunning Red Thai Fish Curry
Serves 4Rapeseed oil
6 tsp red Thai curry paste
1 red oninon, sliced
4cm piece of ginger, grated
2 garlic cloves, finely chopped
1 red pepper, deseeded and cut into chunks
2 x 400ml tin of coconut milk
4 white fish fillets, such as seabass, cod or haddock
1 bunch spring onions, finely sliced
2 limes
Put a teaspoon of rapeseed oil into a large saucepan and place over a high heat. Add the Thai curry paste and stir fry for 2-3 minutes. Add the onions, garlic and ginger and reduce the heat to medium. Continue to cook until the onion is softened (about 5 minutes).
Add the red onion and stir well to combine. Add the coconut milk, turn up the heat and bring to a boil. Reduce the heat to a simmer and leave it to bubble away gently for 10 minutes.
Place the fish into the pan, making sure to space out the fillets, and gently allow them to cook through. This will take around 5 minutes but to check they're done gently push them with a spoon and they should flake apart.
Add half of the spring onions to the curry, season well with salt and freshly ground black pepper and squeeze over the juice of one of the limes.
Slices the other lime into wedges and serve along side the curry with rice and the rest of the spring onions scattered over the top.
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