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We hope you got benefit from reading it, now let’s go back to thai fish curry recipe - wine & dine with jeff recipe. You can cook thai fish curry recipe - wine & dine with jeff using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Thai Fish Curry Recipe - Wine & Dine with Jeff:
- You need 4 (6 oz) pieces of haddock fish fillet (you can also use Cod and Halibut)
- Take 2 tablespoons grapeseed oil
- You need 1/2 cup shallots diced
- You need 1 tablespoon finely graded ginger
- You need 3 garlic cloves minced
- Take 3 tablespoons red curry paste
- Get 1 tablespoon brown sugar
- Get 1 1/4 cup coconut milk (full of fat)
- Provide 1 1/4 cup chicken stock
- Provide 1 lemon grass stock pounded out cut in half
- Get 1 tablespoon fish sauce
- Use 2 tablespoons cilantro
- Prepare 3 scallions diced green parts only
- Take Juice of 1 lime
Instructions to make Thai Fish Curry Recipe - Wine & Dine with Jeff:
- 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.
- Incorporate the curry paste with the sauteed vegetables and saute for one minute.
- 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.
- 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.
- 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.
- In the last minute of cooking add the lime juice, cilantro and scallions to the sauce.
- 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.
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