THAI RED CURRY FISH
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One-pot meal of fish cooked in an indulgent, fiery Thai red curry paste in under 30 mins!
The abundant use of coconut milk in Thai curries makes them more creamy and luscious than almost every other curry out there. As if that was not enough, Thai curries have the most aromatic spices that further add to their richness.
The Thai Red curry paste is one such aromatic mix of spices that can elevate any curry. When coupled with creamy coconut milk, lemongrass, and kafir lime leaves, it is finger-licking delicious.
WHAT IS THAI RED CURRY PASTE?
Thai Red curry paste known as Prik Gaeng Ped in Thai is one of the foundational ingredients of Thai cuisine. It can be used as a base in numerous Thai soups, curries, soups, and stir-fries. As the name suggests, it is a fiery red colored paste that is spicy but not necessarily hot.
An authentic Thai Red curry paste is made by pounding all the ingredients in a mortar and pestle known as a krok in Thai. This although a lot of work ensures that all the ingredients fully release their inherent flavor and oil. If you intend to prepare the red curry paste at home, you can use the blender and that's fine!
WHAT DOES THE THAI RED CURRY PASTE CONTAIN?
Thai Red Curry Paste contains the following ingredients:
- Thai Red chilies or Bird eye chilies
- Galangal
- Kafir Lime zest
- Lemongrass
- Shrimp Paste
- Shallots
- Spices like coriander, cumin, and white pepper powder
All the ingredients are manually pounded in a mortar and pestle with roots of cilantro and salt until the flavors of every ingredient are incorporated into the mushy red paste.
Nowadays, the Thai Red curry paste is available in every grocery store in the US. If you are interested to make this at home, you will easily get the ingredients in any Asian store or Farmer's market.
ABOUT THIS RECIPE
We all know about the famous Thai Red Curry Chicken that is creamy, aromatic, and delicious. Red curry paste is used in curries, soups, and stir-fries but almost all of these either contain vegetables or chicken. I wanted to try it out with fish, so here is my take on the iconic Thai Red curry with fish. It is not exactly the authentic Thai Red Curry but it is equally delicious if not more.
This one-skillet recipe is gluten-free and can be prepared in under 30 minutes. It is also very easy to prepare. It is great for busy weeknight dinners. It works equally well as a weekend meal when you want to try something out of the ordinary.
You can easily convert it into a vegan meal by swapping the fish with lots of vegetables and tofu. Skip the fish sauce or replace it with soy sauce for a vegan Thai red curry.
The curry is rich, luscious, and oozing with Thai flavors. It also looks so colorful and pretty that it is almost like having a rainbow on your dinner table.
INGREDIENTS
I have never tasted fish in Thai red curry sauce in any restaurant ever, so I pretty much created this recipe using the Thai Red curry recipe for chicken as a basis. The list of ingredients may look elaborate but almost every item is readily available in our pantry.
Here is what you will need to make the Thai Red Curry Fish:
Fish - Quite obviously it is the main ingredient. You can use any fish fillet cut into big chunks on the bias.
Batter to fry the fish chunks - You will need cornflour, egg, salt, and pepper to make a thick batter.
Veggies - You can use any vegetables of your choice, try to incorporate more colors to make it look colorful. I have used yellow zucchini, red bell pepper, green bell pepper, and green beans.
Red curry paste - It is the hero of the recipe. You can use homemade or store-bought, whichever suits you.
Coconut milk - My favorite ingredient that makes the gravy rich and creamy. The full-fat coconut milk will result in a creamier consistency but if you are looking for a low-calorie recipe use thin coconut milk.
Stock - No water is used in this recipe. You may use chicken or vegetable stock for thinning the gravy.
Condiments - I have used Fish sauce for extra flavor, skip it if you do not prefer.
Oil for frying and cooking.
Seasonings - Salt, pepper, and brown sugar.
Others - I have used basil leaves, julienned ginger, and lemongrass for extra flavor.
HOW TO MAKE IT?
The first step is to prepare the fish. Make a thick batter with cornflour, egg, salt, and pepper. Coat the fish chunks in the batter and fry. Keep aside.
The second step is to prepare the gravy. In a pan add some oil and add the red curry paste and cook for a few minutes. Add the broth and let it cook on high heat. Then add coconut milk, fish sauce, sugar, and salt. If you have kafir lime leaves, you can add them too.
Add the vegetables and allow them to cook for a few minutes. Make sure not to overcook the veggies.
Gently dunk in the fried fish chunks and let it simmer. Check the seasonings and cook till the sauce thickens.
Add the basil leaves and julienned ginger. If you like it spicy add some chopped Thai red chilies.
VARIATIONS
FREQUENTLY ASKED QUESTIONS
Is Thai Red curry paste taste extremely hot?
Although the fiery red color may suggest otherwise, the red curry paste is not hot. It is spicy because it is a combination of a whole lot of ingredients but not hot. The galangal and lemongrass lend it a spunky, earthy taste while the shrimp paste and Kafir lime zest amps up the authentic Thai flavors. It is a beautiful melange of sweet, hot, and spicy. When cooked with coconut milk, it further mellows down. So yes, in a nutshell, it is not extremely hot.
Is Thai red curry the spiciest of all the Thai curries?
No, the green curry is the spiciest because it uses green chilies which are a lot spicier than the Thai red chilies used in the red curry.
What can I replace the fish with?
You can replace fish with chicken, shrimp, tofu, or just vegetables.
What kind of fish can I use?
You can use any white fish like swai, basa, tilapia, rockfish, halibut, or cod.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. The only thing that you need to keep in mind is that use a gluten-free fish sauce if you are using it at all.
SERVING SUGGESTIONS
Serve Thai Red Curry Fish with Jasmine rice, sticky rice, basmati rice, brown rice, or quinoa.
You can also enjoy it with Burnt Garlic Rice, Scallion Rice, or Egg Fried Rice.
STORING SUGGESTIONS
Thai curries taste the best when served right away because they contain coconut milk which tends to split on reheating. It is best not to freeze a red curry.
If you do have leftovers, you can store it in the fridge for up to 3 days. Bring the curry at room temperature before reheating to eat later.
THAI RED CURRY FISH
Ingredients:
- 1 lb Fish fillet (preferably white) washed and cut into about 2" thick chunks on the bias
- 1/2 cup cornflour
- 1 raw egg
- 5 tbsp Thai Red Curry Paste
- 2 cups Coconut Milk
- 1 cup Chicken Broth
- 1 tbsp Brown sugar
- 2 tsp Fish sauce
- 1 red bell pepper deseeded and cut into cubes
- 1 green bell pepper deseeded and cut into cubes
- 4 oz green beans trimmed and cut into halves.
- 1 yellow zucchini cut into cubes
- 1 tbsp ginger julienned
- Thai basil leaves
- 1 tbsp Oil (more for frying fish chunks)
- salt to taste
- freshly ground black pepper
Instructions:
- Make a thick batter with cornflour, egg, salt, and pepper.
- Heat oil in a heavy-bottomed pan.
- Coat the fish chunks in the batter and fry. Remove on a paper towel to get rid of excess oil.
- In a pan add a tbsp of oil and add the red curry paste and cook for a few minutes.
- Add the broth and let it cook on high heat.
- Add coconut milk, fish sauce, sugar, and salt. If using kafir lime leaves, add them too.
- Add the vegetables and allow them to cook for a few minutes. Make sure not to overcook the veggies.
- Gently dunk in the fried fish chunks and let it simmer. Check the seasonings and cook till the sauce thickens.
- Add the basil leaves and julienned ginger.
Notes:
- Add any vegetables that you like.
- You can use thin coconut milk for a low-calorie recipe.
- If you can get your hands on fresh kafir lime leaves, chop some and add to the gravy for a distinct aroma.
- Add some slit Thai red chilies to the recipe if you like it hot.
Excellent..so simple yet so tasty.
ReplyDeleteGood work The Gradchef.
Keep posting such easy and hastle free recipes.
Thank you!
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