Fish in homemade red curry. Read Customer Reviews & Find Best Sellers. Method Heat the oil in a large, deep, lidded frying pan over a medium heat. Add the broccoli and fish, then pour over the vegetable stock and coconut milk.
Season fish with salt and carefully place in the pan with the curry sauce, spooning some curry sauce on top. This award-winning company ethically sources the freshest possible fish from the daily fish markets on the Cornish bay area. They make sure you get the best, the most seasonal and sustainable products. You can have Fish in homemade red curry using 17 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Fish in homemade red curry
- Prepare 4 cloves of garlic.
- It’s 4 of (or more) Thai chilies, halved lengthwise and de-seeded.
- It’s 2 of medium shallots.
- It’s 1 of nub ginger, slightly bigger than thumb-sized.
- Prepare 1 of small handful cilantro stems.
- It’s 1 of red bell pepper, de-seeded.
- You need 1 of lime (rind and juice).
- Prepare 1 tsp of whole black peppercorns.
- You need 1 tsp of ground coriander.
- Prepare 1 tsp of palm sugar.
- It’s 6 heads of baby bok choy, trimmed.
- It’s 2 of medium carrots, cut into very thin slices.
- You need 3 of green onions, chopped.
- It’s 1-400 ml of can coconut milk.
- Prepare 2 tbsp of fish sauce.
- It’s 500 g of firm white fish (I used cod), cut into large cubes.
- Prepare 1 handful of fresh cilantro, roughly chopped.
The fish is then fully prepared to your own requirements and. Thai Red Curry Recipe with Seafood. Heat a drizzle of oil in a fry pan over medium high heat. Add coconut cream and bring to a simmer.
Fish in homemade red curry step by step
- Roughly chop the first six ingredients and put them into a food processor. Add the next four ingredients plus a good pinch of salt, then pulse into a slightly chunky puree. Don't worry if you end up with something that looks more like a smoothish salsa than a paste; it'll still be delicious..
- Add a good glug of veg or coconut oil to a large pan on medium-high heat. Add the bok choy and fry until they start to get some scorched bits, about 5 minutes. Add the carrots and green onions and continue frying 1 minute..
- Add the coconut milk and fish sauce to the pan and stir in a 3 or 4 heap tbsp curry paste. Bring to a simmer..
- Add the fish carefully to the pan. Continue simmering until the fish is cooked. This shouldn't take more than about 10 minutes. Give the sauce a taste and add extra curry paste, fish sauce, or palm sugar as needed. Sprinkle on the cilantro and serve with fresh rice. Cover and store any unused curry in the fridge for up to a week..
Add coconut milk, brown sugar, fish sauce and pumpkin. Serve with jasmine rice and fresh bean sprouts for a fancy finish. Try an opulent curry with scallops and tomatoes for the taste of Kerala. Homemade curry paste creates tastier dishes than store-bought pastes, and they're healthier, too. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries, and fish curry.