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Red Thai Curry Fish

Fish stewed in a red curry coconut milk stock.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 pound salmon cubed
  • 1 pound sea bass cubed
  • 1 pound halibut cubed
  • 1 - 13.5 ounce can of light coconut milk
  • 1 cup vegetable stock
  • 2 tablespoon red Thai curry paste
  • 1 tablespoon olive oil can substitute water
  • 2 teaspoons grated lime zest
  • 2 tablespoons fish sauce
  • 2 tablespoons dark brown sugar
  • 1 tablespoon lemongrass paste
  • 3 carrots sliced
  • 1 green pepper sliced
  • 1 chili pepper sliced
  • 2 tablespoon fresh cilantro
  • 1 bag fresh spinach
  • 1 cup white rice.

Instructions

  1. Combine the red Thai pepper spice with the oil.
  2. In a skillet, add the coconut milk, vegetable stock and red Thai pepper paste.
  3. Simmer for 5 minutes.
  4. Add in the fish sauce, brown sugar and lime zest and simmer for 5 minutes.
  5. Add the carrots, green pepper, chili pepper and cilantro and cook for 2 minutes.
  6. Add the fish and cook for 5 minutes.
  7. Next, add the spinach and cook for a couple of minutes until wilted.
  8. Meanwhile, cook the rice according to box instructions.
  9. In a bowl, place a generous amount of rice, top with a big ladle of the fish stew.
  10. Serve and enjoy!