Sunday, October 9, 2016

Red Thai Fish Curry

Dear Reader,

I took a lot of short cuts with this recipe, like not making my own red Thai curry paste, but hey... Don't judge me. I had things to do, places to go, and 30 Rock reruns to watch.

This recipe is so simple and quick, yet it is restaurant quality delicious. I hope you enjoy it.

Red Thai Fish Curry (Serves 3 to 4 people)


500g Salmon (or any firm fish of your choice) (Diced 2X2 cm cubes)
500ml Coconut Milk
2 heaped tbsp Red Thai Curry Paste
40g Ghee (Or any oil of your choice)
80g Green Onions chopped
80g Green Bell Peppers (Sliced)
80g Red Bell Pepper (Sliced)
100g Carrots (Julienned)
50g Tomatoes (Puréed)
2 Cloves Garlic
1 tsp Ginger
Salt and Pepper to Taste


Prep your vegetables and salmon, removing the skin off the salmon if you bought it with skin, and have all your ingredients at hand because this cooks very quickly.

On a medium to high heat, sauté green onions, carrots, garlic and ginger in oil in a saucepan until the carrots soften a little. Soon after, add peppers and tomatoes, and stir for a short time. Make sure that you do not overcook the vegetables because they need to be slightly crunchy when served. Then, add tomato purée and red Thai curry paste and stir. Once the mixture is well mixed (one minute of stirring) add coconut milk, and season with salt and pepper. Mix together well and then add salmon to the mixture immediately. Decrease heat to low, replace the lid of the saucepan and wait... Wait for the curry to simmer slowly for 5 minutes until the salmon is cooked without stirring.

Stir and serve with rice, and if you are being healthy, miss the rice and eat on its own or with a side of rye.

Bon Appetite!

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