Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special 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 tasty. This is gonna smell and look delicious.

Thai Fish Curry Recipe - Wine & Dine with Jeff is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Thai Fish Curry Recipe - Wine & Dine with Jeff is something which I have loved my entire life.

Salt the fish filets & add them to the red curry sauce. Stir in your wet ingredients coconut milk and chicken stock once. Spice the shrimp with some salt and pepper. Add onions, chiles, and peppers and stir-fry until onions are slightly tender.

To get started with this recipe, we have to first prepare a few components. You can cook thai fish curry recipe - wine & dine with jeff using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Thai Fish Curry Recipe - Wine & Dine with Jeff:

1. Make ready 4 (6 oz) pieces of haddock fish fillet (you can also use Cod and Halibut)
2. Take 2 tablespoons grapeseed oil
3. Get 1/2 cup shallots diced
4. Get 1 tablespoon finely graded ginger
5. Make ready 3 garlic cloves minced
6. Prepare 3 tablespoons red curry paste
7. Prepare 1 tablespoon brown sugar
8. Make ready 1 1/4 cup coconut milk (full of fat)
9. Prepare 1 1/4 cup chicken stock
10. Prepare 1 lemon grass stock pounded out cut in half
11. Get 1 tablespoon fish sauce
12. Prepare 2 tablespoons cilantro
13. Take 3 scallions diced green parts only
14. Take Juice of 1 lime

Want a super quick curry recipe? Make our quick and easy fish curry recipe with soft white fish fillets, light coconut milk and zesty limes. Wash and pat dry the basa fish fillet. Season with salt and pepper and set aside.

Instructions to make Thai Fish Curry Recipe - Wine & Dine with Jeff:

1. 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.
2. Incorporate the curry paste with the sauteed vegetables and saute for one minute.
3. 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.
4. 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.
5. 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.
6. In the last minute of cooking add the lime juice, cilantro and scallions to the sauce.
7. 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.

Wash and pat dry the basa fish fillet. Season with salt and pepper and set aside. Separate the egg and reserve the yolk for another use. For this Thai classic, Andy Ricker uses a mortar and pestle to pound crunchy raw green beans with a piquant mix of chiles, garlic, fish sauce and lime juice. He then tosses in crisp strips of.

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