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Thai Red Curry on a Top of Wood Table

Thai Red 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Soup
Ingredients Method Notes

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)

Method
 

  1. Heat wok on stovetop over medium-high heat for 3 minutes
  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.
  3. Add sugar, fish sauce, tamarind, stock and remaining coconut milk, bring to the boil. Continue to cook over medium heat for 5 minutes.
  4. Add lime leaves and fish, and cook for 3-5 minutes or until fish is white and cooked.
  5. Adjust seasoning with more palm sugar, fish sauce and tamarind if neccesary.
  6. Garnish with coriander and jasmine rice.

Notes

Start with a small amount of curry paste in case it is too hot.