Thai Red Curry
Enjoy the aromatics and spices from this delectable Thai Curry
The Thai red curry was a great meal last night, and a better breakfast this morning. This is a warm, comforting dish that’s perfect for cool weather.
Ingredients
- 1 x 400ml can coconut milk
- 3 Tbs red curry paste
- 2 tsps grated palm sugar
- 1 Tbs Fish sauce
- 1 Tbs tamarind puree
- 1 cup chicken stock
- 2 fresh kaffir lime leaves
- 500g firm white fish fillets (blue eye)
Step 1
Heat wok on stovetop over medium-high heat for 3 minutes
Step 2
Place the thick, creamy top part of the coconut milk and curry paste into the hot Wok. Cook for 3-5 minutes, stirring until oil appears on top of mixture.
Step 3
Add sugar, fish sauce, tamarind, stock and remaining coconut milk, bring to the boil. Continue to cook over medium heat for 5 minutes.
Step 4
Add lime leaves and fish, and cook for 3-5 minutes or until fish is white and cooked.
Step 5
Adjust seasoning with more palm sugar, fish sauce and tamarind if neccesary.
Step 6
Garnish with coriander and jasmine rice.
Chef’s Tips
Start with a small amount of curry paste in case it is too hot.
Thai Red Curry
Ingredients
- 1 x 400 ml can coconut milk
- 3 Tbs red curry paste
- 2 tsps grated palm sugar
- 1 Tbs Fish sauce
- 1 Tbs tamarind puree
- 1 cup chicken stock
- 2 fresh kaffir lime leaves
- 500 g firm white fish fillets (blue eye)
Instructions
- Heat wok on stovetop over medium-high heat for 3 minutes
- Place the thick, creamy top part of the coconut milk and curry paste into the hot Wok. Cook for 3-5 minutes, stirring until oil appears on top of mixture.
- Add sugar, fish sauce, tamarind, stock and remaining coconut milk, bring to the boil. Continue to cook over medium heat for 5 minutes.
- Add lime leaves and fish, and cook for 3-5 minutes or until fish is white and cooked.
- Adjust seasoning with more palm sugar, fish sauce and tamarind if neccesary.
- Garnish with coriander and jasmine rice.
Notes
