Dive into the vibrant flavors of Thailand with this simple yet authentic Thai Red Fish Curry recipe. This dish, a staple in Thai cuisine, boasts a rich and creamy coconut milk base, infused with the fiery heat of red chilies and the aromatic perfume of lemongrass, galangal, and kaffir lime leaves. Imagine succulent chunks of white fish swimming in a fragrant, crimson sauce, a perfect balance of sweet, sour, spicy, and savory. It's a culinary adventure waiting to happen, and surprisingly easy to recreate at home.
Forget complicated techniques and lengthy ingredient lists; this recipe breaks down the process into manageable steps, perfect for both beginner cooks and seasoned chefs. We'll guide you through each stage, from preparing the aromatic paste to simmering the curry to perfection. Ready to embark on this delicious journey? Let's get started with the step-by-step instructions below.
Tools Needed
- Fry pan
- Pot
Ingredients
- Fish fillets: 750g
- Fish sauce: 1 tablespoon
- Brown sugar: 1 teaspoon
- Lemon juice: 1 teaspoon
- Salt: to taste
- Garlic: 4 cloves (grated)
- Green beans: 1 cup (fresh or frozen)
- Onion: 1 medium (chopped)
- Coconut milk: 1 can
- Red capsicum: 1 cup (thinly sliced, fresh or frozen)
- Ginger: 1 tablespoon (grated)
- Thai red curry paste: 3 tablespoons
- Plain flour: 1/2 cup
- Oil
- Hot water: 1 cup
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Fish
- Rinse and cut fish fillets into pieces. Add half a teaspoon of salt and mix well.
- Coat fish fillets with dry flour and fry in a pan with oil over medium heat for 2 minutes per side.
Step 2. Sauté Aromatics and Curry Paste
- Heat oil in a pot. Add onions and fry for 2-3 minutes until translucent.
- Add garlic and ginger, cook for 1 minute. Add Thai red curry paste and cook for 2 minutes.
Step 3. Simmer the Curry
- Add coconut milk, water, lemon juice, fish sauce, sugar, capsicum, and green beans. Mix and cook for 5 minutes, stirring occasionally.
- Add fried fish, mix gently, cover (leaving a small gap), lower heat, and simmer for 3 minutes.
Step 4. Finish and Serve
- Taste and add salt as needed. Cook for 1 minute. Turn off heat and garnish with coriander leaves.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- You can use any type of fish.
- Leftover curry can be stored in the fridge for up to 5 days.
- Serve with steamed rice, roti, or toast.
Nutrition
- N/A
FAQs
1. Can I use canned coconut milk instead of fresh?
Yes! Canned coconut milk works perfectly well in this recipe. Make sure to shake the can well before using.
2. What type of fish is best for this curry?
Firm, white fish like cod, snapper, or halibut hold their shape well in the curry. Avoid overly delicate fish.
This Thai Red Fish Curry recipe is a testament to the beauty of simple cooking, delivering a complex and satisfying flavor profile with minimal effort. Enjoy this delicious and aromatic dish with steamed rice and your favorite accompaniments. Now go forth and impress your friends and family with your newfound Thai cooking skills!