Name: Thai Red Curry Fish recipe by Smita Chandra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: For Red Curry Paste:; 8 dried Red chilies (use an assortment of hot and mild); 4 fresh Red chilies (hot or mild); 4 cloves Garlic; 2 Shallots; 1 inch piece Ginger or Galangal; 1/4 cup fresh Coriander leaves and stems; 1 tbsp. Thai curry powder; 1 tbsp. Fish sauce; 1 tbsp. Olive oil; 1 tbsp. Rice vinegar; 1 tbsp. Lime juice; 1 tbsp. Brown sugar; For Fish Curry:; such as Red Snapper Halibut/Tilapia cut into 2 inch chunks; 1/4 cup all-purpose Flour; 1/4 cup Oil to fry fish; Red curry paste; 2 tbsp. Olive oil; 1 medium Onion thinly sliced; 1 can (400ml) unsweetened Coconut milk; Salt to taste; 1 tsp good quality Paprika; 1 tbsp. sliced or whole Red chilies; 1 tbsp. chopped Thai basil; 1 tbsp. fresh Coriander leaves for garnish

Ingredients Serving: 4

For Red Curry Paste:
8 dried Red chilies (use an assortment of hot and mild)
4 fresh Red chilies (hot or mild)
4 cloves Garlic
2 Shallots
1 inch piece Ginger or Galangal
1/4 cup fresh Coriander leaves and stems
1 tbsp. Thai curry powder
1 tbsp. Fish sauce
1 tbsp. Olive oil
1 tbsp. Rice vinegar
1 tbsp. Lime juice
1 tbsp. Brown sugar
For Fish Curry:
such as Red Snapper Halibut/Tilapia cut into 2 inch chunks
1/4 cup all-purpose Flour
1/4 cup Oil to fry fish
Red curry paste
2 tbsp. Olive oil
1 medium Onion thinly sliced
1 can (400ml) unsweetened Coconut milk
Salt to taste
1 tsp good quality Paprika
1 tbsp. sliced or whole Red chilies
1 tbsp. chopped Thai basil
1 tbsp. fresh Coriander leaves for garnish

Instructions

Start by making red curry paste. Add all the ingredients under ‘Red Curry Paste’ and blend till smooth paste. Take this into a bowl and set aside.
Next step is making fish curry. Gently coat fish fillets in flour and arrange them on a plate. On another plate, line kitchen tissue and set aside.
Over medium heat in a non-stick pan warm ¼ cup of oil. Place the flour coated fish pieces in the oil and fry in batches until fish pieces are just cooked through and turn lightly crisp say for about 7-8 minutes.
Drain and take them onto pre-arranged paper lined plate and set aside.
To make sauce for the recipe, over medium heat, in a deep skillet warm 2 tbsp. of oil and fry onions until they turn soften and light brown.
Now to this add ¼ cup of above made red curry paste and cook till fragrant. Season with salt and paprika by adding in coconut milk. Stir to combine well and cook till it starts to bubble, say nearly 4 minutes.
Taste the sauce and adjust accordingly. Gently add fish to the sauce and cook for 2 minutes or until warmed through.
Garnish with fresh herbs and chilies. Serve.

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