Red Thai Fish Curry Recipe

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  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • ½ tsp fresh ginger, minced
  • 1 small chilli pepper
  • ½ white onion
  • ½ red bell pepper
  • 1 medium carrot
  • 1 small pak choi, halved
  • 60gr fresh snow peas
  • 2-1/2 tbsp Thai red curry paste
  • 1 tbsp brown sugar
  • 200gr fresh modha fillet
  • 1 can coconut milk
  • 1 tbsp fish sauce
  • ½ lemongrass
  • ½ lime
  • handful fresh coriander, chopped
  • Jasmine rice, steamed, to serve
  1. Finely slice the onion and carrot. Remove seeds and white filaments from the bell pepper and finely slice.
  2. Remove skin from both the modha.
  3. Heat a large wok or cast iron skillet with the olive oil over medium heat. Add in the garlic, ginger, whole chilli pepper, onion, bell pepper, carrot, pak choi and snow peas, and stir-fry for 2 minutes.
  4. Add in the Thai red curry paste and sugar and cook for another minute.
  5. Move the vegetables over the sides of the wok, and add into the center the modha and stir-fry for 1 minute.
  6. Pour in the coconut milk and fish sauce, and add in the lemongrass. Cook for 5 minutes, then remove lemongrass and whole chilli pepper. If it's too thick, add a splash of water, and adjust seasoning to taste.
  7. Remove from the heat, squeeze half lime over the curry, and sprinkle with fresh coriander on top.
  8. Serve immediately with steamed jasmine rice on the side.                                                                                                                                              Source :