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Red Curry Thai Fish

Fish stewed in a red curry paste for a spicy, flavorful Thai dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 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.

Instructions

  • 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!