Fish With Red Curry Sauce Food

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

FISH WITH RED CURRY SAUCE

Steps:

• Grind dried shrimp in grinder until fluffy, about 1 minute.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook curry paste, stirring constantly, 30 seconds. Add coconut milk gradually, whisking until smooth, then add fish sauce and sugar and cook, stirring, until sugar is dissolved. Stir in ground shrimp, then remove from heat and keep covered.
• Heat 1 inch oil in a 2- to 3-quart saucepan until it registers 375°F on thermometer. Pat fish dry and sprinkle with salt. Dredge in rice flour, shaking off excess, and arrange in 1 layer on a plate.
• Cook beans in oil 30 seconds and transfer to paper towels to drain. Return oil to 375°F and fry fish in 2 batches, turning, until golden brown, 2 to 3 minutes per batch. Transfer fish to fresh paper towels to drain. Bring curry sauce to a simmer, then add fish and cook, turning fish gently to coat with sauce, about 1 minute.
• Serve fish curry with long beans scattered on top.
• *Ingredients available at Asian markets, ethnicgrocer.com (866-438-4642), and templeofthai.com (877-811-8773).

THAI RED CURRY SAUCE

Steps:

• Heat 1 tablespoon olive oil in saucepan.
• Add onion and saute until golden brown.
• Add curry paste and stir 1 minute.
• (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
• Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
• Simmer uncovered until lightly thickened, about 20 to 30 minutes.
• Pour sauce into a blender and blend until smooth.
• Return sauce to pan and re-heat if needed.

FISH & CREAMY CURRY SAUCE

Steps:

• Remove skin from fish & sprinkle with lemon juice.
• Melt butter in a pan, add curry powder & flour & stir for a few minutes.
• Slowly stir in the milk and cook stirring for 1/2 minute.
• Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
• Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
• Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.

RED CURRY SAUCE FOR FISH, RICE, OR VEGGIES

Steps:

• Whisk all ingredients in a small saucepan until blended. Add more curry to taste; be careful, a lot goes a long way.
• Heat over medium-low until bubbling. Reduce heat and simmer 5 minutes.
• Pour over fish, rice, and vegetables.