Thai Red Curry
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March 5, 2021
This is a very popular Thai dish. A quick, easy, tasty curry in 20 minutes with fish, curry paste, coconut milk and cilantro. The curry paste can be found in any Asian store and it comes in 3 flavors, green (hot), red (medium) and yellow (mild).
TIP: This dish can be made using chicken, shrimps or vegetarian with squash, broccoli and red peppers.
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Ingredients
Adjust Servings
| 454 gm Haddock fish fillets | |
| 1/2 cup flour | |
| 1 egg | |
| 1 cup panko or bread crumbs | |
| 1 cup vegetable oil | |
| 4 tbsp Thai red curry paste | |
| 400 ml coconut milk | |
| 3 tbsp tamarind sauce | |
| 4 - 5 lime leaves or 1 tbsp. grated lime zest | |
| 1/2 tbsp rock or brown sugar | |
| Salt to taste | |
| 1 large sweet red pepper cut in cubes (optional) | |
| 2 tsp fish sauce | |
| 1/2 cup chopped cilantro |
Directions
1.
Cut the fish in 2” squares.
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2.
Dip each square in flour (dust off excess flour), egg and panko.
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3.
Pan-fry the fish in vegetable oil and keep aside.
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4.
Fry the curry paste in 2 tsp oil, until fragrant, reduce the heat.
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5.
Add coconut milk, tamarind sauce, lime leaves, sugar and salt to taste and cook for 5 minutes.
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6.
Add red peppers and simmer for 10 minutes.
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7.
Drizzle some fish sauce and garnish with cilantro.
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8.
Serve with white rice or rice noodles.
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Notes
Remember To Serve It With Love.
