Fish in a Red Curry Sauce

This recipe is from Bon Appetite. I have made very few changes but will put the recipe here with them, inspired by the Bon Appetite recipe. This is a quick delicious fish dish that everyone I have ever made it for loves.

I have also made it with tofu & it is just as delicious as with the fish. The flavor is subtle which makes it good for everyone! I actually make this dish often & every time I do, Murray says “I really like this!” in somewhat of a surprised voice since he would eat steak every night & never really wants to eat fish, though he always does!  Funny! You should really try this dish, I do not think you will be disappointed!

(Please note that this in not my recipe at all. The only change I made was using frozen vegetables instead of fresh & serving it with a rice or quinoa. I have written the method out as I made it )

Here is the link to the recipe

http://www.bonappetit.com/recipe/weeknight-red-curry

Fish in a Red Curry Sauce

Ingredients

1 shallot, diced

2 garlic clove, chopped

2 tsp minced ginger *** I use minced ginger from a jar…

2 tbsp oil

2 tbsp red curry paste

2 tsp turmeric

1 small can diced tomatoes

1 can coconut milk

4 cups frozen mixed vegetables *** I use a mix of broccoli, cauliflower & sliced carrots *** you can some spinach to this as well, which I have done

453 grams (1 lb) firm white fish, cut into slices…I sliced it and cut the slices in half. Cut it into any type of slice/cube you would like to eat!   or use TOFU cubed or sliced

cooked rice or quinoa

lime, quartered

cilantro , washed & take off the stems

Method

  1. In a medium size saucepan, sauté the diced shallot, garlic & ginger until brown
  2. Add the curry paste & tumeric, mix well & cook until the curry paste gets thick
  3. Add the tomatoes with the juice, stir well & cook for a few minutes to reduce the liquid a bit
  4. Add the can of coconut milk & cook until incorporated & warmed through
  5. Add the frozen vegetables, stir & cook on a low simmer until the vegetables are defrosted & warm.
  6. Nestle the cut fish into the broth & continue to cook at a low simmer until the fish is cooked
  7. Serve over cooked rice or quinoa. *** The original recipe says to serve over rice noodles but we prefer a grain to soak up the delicious sauce
  8. Serve with a squirt of lime & cilantro leaves on top …if you like cilantro! We love it but if you don’t, it certainly isn’t necessary!

Enjoy!

 

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