Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, thai fish curry recipe - wine & dine with jeff. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes optional vegetables for a healthy one-pot dish. Today I show you how to make a delicious homemade Thai fish curry.
Thai Fish Curry Recipe - Wine & Dine with Jeff is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Thai Fish Curry Recipe - Wine & Dine with Jeff is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have thai fish curry recipe - wine & dine with jeff using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Thai Fish Curry Recipe - Wine & Dine with Jeff:
- Make ready 4 (6 oz) pieces of haddock fish fillet (you can also use Cod and Halibut)
- Get 2 tablespoons grapeseed oil
- Take 1/2 cup shallots diced
- Prepare 1 tablespoon finely graded ginger
- Make ready 3 garlic cloves minced
- Prepare 3 tablespoons red curry paste
- Take 1 tablespoon brown sugar
- Prepare 1 1/4 cup coconut milk (full of fat)
- Take 1 1/4 cup chicken stock
- Take 1 lemon grass stock pounded out cut in half
- Make ready 1 tablespoon fish sauce
- Get 2 tablespoons cilantro
- Make ready 3 scallions diced green parts only
- Prepare Juice of 1 lime
The hardest part about making khanom jeen nam ya (น้ำยา) is pounding the curry. Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch.
Instructions to make Thai Fish Curry Recipe - Wine & Dine with Jeff:
- Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.
- Incorporate the curry paste with the sauteed vegetables and saute for one minute.
- Stir in your wet ingredients coconut milk and chicken stock once incorporated add the brown sugar and fish sauce and simmer for 8 minutes the sauce will reduce about 1/2 cup.
- Cut root and stem off lemon grass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemon grass from sauce.
- Salt the fish fillets add them to the red curry sauce and place a lid on and simmer for 5 to 7 minutes depending on the thickness of your fish. Very important note the sauce should not be on a rolling boil just a slight simmer for poaching the fish.
- In the last minute of cooking add the lime juice, cilantro and scallions to the sauce.
- Serve the Thai red curry fish on your favorite rice or saute some fresh spinach with garlic and olive oil and serve on top of the spinach.
Monkfish is said to be the poor man's lobster; it has. Ingredients in Thai Fish Curry Recipe: Succulent fish fillets simmered in coconut milk with freshly made Thai green curry paste and aromatic spices. Best served hot with steamed rice. This Thai Fish Curry recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. That's why I immediately jumped on board when The Cornish Fishmonger asked me to collaborate on this Thai Red Fish Curry recipe.
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