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Thai Red Fish Curry
Introduce
Chef :
Hiroko ListonThai Red Fish Curry
Asian food is very popular in Australia. The most popular cuisine is probably Thai food. My family loves Thai curries, however I often find them too sweet. I cook this Red Fish Curry without Sugar. If you want it sweet, just add 1-2 tablespoons of Brown Sugar. You can use any type of fish of your choice, but they should be boneless.
Ingredient
Food ration :
4 servings
600-800 g
Firm White Fish Fillets *boneless
1 clove
Garlic *finely chopped
1 tablespoon
Canola Oil
1 (400 g)
Tin Coconut Milk
1 tablespoon
Fish Sauce
Cooking instructions
* Step 1
Heat Oil in a large frying pan over medium–high heat. Cook Shallots (OR Onions) and Garlic until soft, add Curry Paste and cook for 2-3 minutes. *I use this curry paste.
* Step 2
Stir in Coconut Milk, about 1/2 cup Water, as you rinse the tin, and Fish Sauce. Bring to the boil, then reduce heat to simmer, add Vegetables and Fish. Simmer, stirring occasionally, until Fish is just cooked.
* Step 3
Serve with Freshly Cooked Jasmine Rice, with Toasted Peanut, Lime and Coriander Leaves.
Note: if there is a photo you can click to enlarge it
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