Recipe of Speedy Thai Fish Curry Recipe - Wine & Dine with Jeff

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, thai fish curry recipe - wine & dine with jeff. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Today I show you how to make a delicious homemade Thai fish curry. This Thai fish curry recipe has been in my family for generations. Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes optional vegetables for a healthy one-pot dish.

Thai Fish Curry Recipe - Wine & Dine with Jeff is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Thai Fish Curry Recipe - Wine & Dine with Jeff is something which I’ve loved my whole life.

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

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

1. Prepare 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. Take 1 tablespoon finely graded ginger
5. Get 3 garlic cloves minced
6. Take 3 tablespoons red curry paste
7. Get 1 tablespoon brown sugar
8. Prepare 1 1/4 cup coconut milk (full of fat)
9. Get 1 1/4 cup chicken stock
10. Take 1 lemon grass stock pounded out cut in half
11. Take 1 tablespoon fish sauce
12. Prepare 2 tablespoons cilantro
13. Get 3 scallions diced green parts only
14. Get Juice of 1 lime

Monkfish is said to be the poor man's lobster; it has. Totally authentic restaurant quality Thai Red Curry Sauce. This was so simple but so delicious. I made it with sea bass instead of monkfish because I had some fresh.

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.

This was so simple but so delicious. I made it with sea bass instead of monkfish because I had some fresh. This special red-curry recipe comes from Thai chef Top Srisomphan, head chef at Toronto's Khao San Road. She also consults at their upbeat, lively sister restaurant Nana on Queen West. She suggests that Mae Ploy red-curry paste is a good substitute for making your own.

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