How do you get good and cooking? Try cooking the same dish multiple times. Well if you are me, then trying cooking the same dish maybe twice. I have commented before how I love so many different styles of food. I just can’t stick to one thing and one style of cooking. This is great because I get to try and cook so many different dishes but challenging because I do not learn to perfect a dish. In this case, however, I so loved the Red Thai Curry Fish I made recently, I decided to do it again. This time I am calling it Red Curry Thai Fish. I think that is the way I should have said it the first time. OK, this is not about my English but about the recipe.
Using red curry paste adds such a good flavor and spice to the dish. I created layers of spice in this dish by using the red curry paste on my cauliflower and broccoli. The next layer of flavor was developed for the broth, cooking liquid for my fish. To compliment the spice of the vegetables, I used a sweet chili sauce as the base for the fish. I kept the dish light by using fat free half and half milk. This way I got the creaminess I really limited the fat. I added in the traditional flavors of Asia with the inclusion of ginger, fish sauce and lemongrass paste.
This Red Curry Thai Fish is a one pot meal which I love. By using the same pot in each step of the cooking, the flavors carry through and are enhanced. This is a great trick to use in your cooking. You create good flavors in the pan. So re-use the pan to take advantage of your work. The side benefit is less dishes to clean when you are done. I know technically, this recipe probably qualifies as a two pot meal since I cooked the rice separately but cut me some slack. If you are really observant, you will see that I did use two pans. I started in one pan for my paste and the cooking of the vegetables. As you can tell by how full this pan was, I could not cook anything else in it. So I switched to a Dutch Oven which is what I should have started with to make this a true one pot meal and carry all the flavor through each cooking step.
Last comment about the dish is you can make as much broth as you like. In the cooking process, the best flavor is in the broth. That is the one place where all the different spices are absorbed. I always hope to have extra broth left over to throw on top of the rice. It is frequently, the most satisfying part of the whole dish.
- 2 pounds red snapper, fillets
- 8 ounces fat free half & half
- 1 cup chicken stock
- 2 tablespoons sweet chili paste
- 2 tablespoon red Thai curry paste
- 2 teaspoons ginger
- 1 tablespoon olive oil (can substitute water)
- 2 tablespoons fish sauce
- 1 tablespoon lemongrass paste
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 1 cup white rice.
- Combine the red Thai pepper spice with the oil in a skillet and cook for 3 minutes.
- Add the broccoli and cauliflower and cover. Cook for 6 - 8 minutes until the broccoli and cauliflower just begin to soften.
- In a Dutch oven, add the red pepper curry paste with the half & half, sweet chili paste, ginger, lemon grass, fish sauce and chicken stock. Mix well and simmer for 2 minutes.
- Add the snapper. Simmer for 5 minutes.
- Next, add back in the broccoli and cauliflower and cook for 2 more minutes.
- Meanwhile, cook the rice according to box instructions.
- In a bowl, place a generous amount of rice, top with a big ladle of the fish and sauce and the vegetables.
- Serve and enjoy!
Cooking the red curry paste to release all its flavor.
Cooking the cauliflower and broccoli in the red curry paste.
Cooking the fish in the sweet chili sauce broth.
The final Red Curry Thai Fish served over rice.