How to Prepare Speedy Thai Fish Curry Recipe - Wine & Dine with Jeff

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, thai fish curry recipe - wine & dine with jeff. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Thai Fish Curry Recipe - Wine & Dine with Jeff is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Thai Fish Curry Recipe - Wine & Dine with Jeff is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook thai fish curry recipe - wine & dine with jeff using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Thai Fish Curry Recipe - Wine & Dine with Jeff:

1. Take pieces of haddock fish fillet (you can also use Cod and Halibut)
2. Make ready grapeseed oil
3. Get shallots diced
4. Make ready finely graded ginger
5. Take garlic cloves minced
6. Get red curry paste
7. Prepare brown sugar
8. Prepare coconut milk (full of fat)
9. Prepare chicken stock
10. Make ready lemon grass stock pounded out cut in half
11. Prepare fish sauce
12. Make ready cilantro
13. Prepare scallions diced green parts only
14. Make ready Juice of 1 lime

Instructions to make Thai Fish Curry Recipe - Wine & Dine with Jeff:

1. Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.
2. Incorporate the curry paste with the sauteed vegetables and saute for one minute.
3. Stir in your wet ingredients coconut milk and chicken stock once incorporated add the brown sugar and fish sauce and simmer for 8 minutes the sauce will reduce about 1/2 cup.
4. Cut root and stem off lemon grass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemon grass from sauce.
5. Salt the fish fillets add them to the red curry sauce and place a lid on and simmer for 5 to 7 minutes depending on the thickness of your fish. Very important note the sauce should not be on a rolling boil just a slight simmer for poaching the fish.
6. In the last minute of cooking add the lime juice, cilantro and scallions to the sauce.
7. Serve the Thai red curry fish on your favorite rice or saute some fresh spinach with garlic and olive oil and serve on top of the spinach.

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