Thai red curry with fish
Thai curries are ready so fast they almost feel too easy. The secret is the curry paste: get a good one, ideally from an Asian supermarket. They sell bigger jars with more heat and less sugar than the regular supermarket. The fish cooks in the sauce and stays nice and tender. A white fish like cod or pangasius works well, but sea bass or even prawns are good too. Serve with jasmine rice.
- 2 tbsp oil
- 1 onion
- 2 garlic cloves
- 1 red chilli
1 Finely chop the onion and garlic. Slice the chilli into thin rings. Heat the oil in the Dutch oven and fry everything for 2 to 3 minutes.
- 2 tbsp red curry paste
2 Add the curry paste and fry for 1 minute, stirring well. You can smell straight away when the spices are released.
- 1 tin coconut milk (400 ml)
3 Pour in the coconut milk and stir until smooth. Bring gently to the boil.
- 1 pepper
- 1 courgette
4 Cut the pepper into strips and the courgette into half slices. Add and bring back to the boil.
- 400 g white fish (e.g. cod)
5 Cut the fish into pieces of about 3 cm. Lay them in the sauce and let them cook for 5 to 6 minutes. Don't stir, so the fish stays whole.
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- juice of ½ lime
6 Season the curry with fish sauce, sugar and lime juice. Taste: more salt? Fish sauce. Too hot? An extra splash of coconut milk.
- fresh coriander
- cooked jasmine rice
7 Spoon the curry into deep plates, finish with coriander and serve with rice.
Ingredients
Step 1
- 2 tbsp oil
- 1 onion
- 2 garlic cloves
- 1 red chilli
Step 2
- 2 tbsp red curry paste
Step 3
- 1 tin coconut milk (400 ml)
Step 4
- 1 pepper
- 1 courgette
Step 5
- 400 g white fish (e.g. cod)
Step 6
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- juice of ½ lime
Step 7
- fresh coriander
- cooked jasmine rice
Method
- 1 Finely chop the onion and garlic. Slice the chilli into thin rings. Heat the oil in the Dutch oven and fry everything for 2 to 3 minutes.
- 2 Add the curry paste and fry for 1 minute, stirring well. You can smell straight away when the spices are released.
- 3 Pour in the coconut milk and stir until smooth. Bring gently to the boil.
- 4 Cut the pepper into strips and the courgette into half slices. Add and bring back to the boil.
- 5 Cut the fish into pieces of about 3 cm. Lay them in the sauce and let them cook for 5 to 6 minutes. Don't stir, so the fish stays whole.
- 6 Season the curry with fish sauce, sugar and lime juice. Taste: more salt? Fish sauce. Too hot? An extra splash of coconut milk.
- 7 Spoon the curry into deep plates, finish with coriander and serve with rice.
