Red Thai Curry Fish
Fish stewed in a red curry coconut milk stock.
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
- Combine the red Thai pepper spice with the oil.
- In a skillet, add the coconut milk, vegetable stock and red Thai pepper paste.
- Simmer for 5 minutes.
- Add in the fish sauce, brown sugar and lime zest and simmer for 5 minutes.
- Add the carrots, green pepper, chili pepper and cilantro and cook for 2 minutes.
- Add the fish and cook for 5 minutes.
- Next, add the spinach and cook for a couple of minutes until wilted.
- 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 stew.
- Serve and enjoy!