Scrumptious Seafood: Thai Coconut Red Curry with Fish

Vick, of Ace Curries To Go, who was¬†preparing¬†samples in the Cannery during the Steveston Farmers Market on Sunday,¬†reminded me how delicious and comforting¬†curry dishes can be, especially during these cold and rainy months of winter. As I am a nut for coconut, I do have a particular affinity for the coconut curries. So here’s¬†the¬†recipe I use, from my kitchen to yours! While this recipe couldn’t measure up to what you would have in a quality Thai restaurant, it is a really easy, healthy,¬†and super yummy home-cooked meal!¬†



1 tbsp vegetable oil
¬Ĺ medium onion (cut in long narrow strips)
1 can coconut milk (or 2 cans if you like lots of sauce)
2-3 tbsp red curry paste (to taste and brand dependent)
1/4 cup soup stock (vegetable, chicken or beef)
1 tbsp brown sugar
1-2 tbsp fish sauce (to taste)
8 kaffir lime leaves

1 pound fish (to your taste Рhalibut, tilapia, arctic char, salmon, a mix.) Find sustainable options.
1  red bell pepper (cut into strips)
1 green bell pepper (cut into strips)
1/2 cup bamboo shoots
(for those who like extra spicy, cut in fresh red Thai chili peppers to taste)

1/2 cup snow peas
1 medium tomato (sliced)
1/2 cup fresh basil (whole leaves)
1 /4 cup cilantro (chopped)

Heat vegetable oil in a pan, add diced onion and stir over high heat for 2-3 minutes.  Add the coconut milk and 2 table spoons of curry paste. Stir slowly until paste is dissolved.  Then add soup stock, brown sugar, fish sauce, and kaffir lime leaves. Stir.

Once the sauce has reached boiling point, add fish, bell peppers, and bamboo shoots. Bring contents to a boil once again, then reduce heat, and let simmer for 10 to 15 minutes, until fish and vegetables are cooked.

 Add snow peas, tomato, and fresh basil a few minutes before serving.

 Serve with rice and garnish with cilantro.


Posted by websitedev
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