Thai Red Fish Curry
Ingredients (Serves 2)
- 250 – 300 g firm white fish, cut into bite size pieces
- 2 tsp Latasha’s Kitchen Thai Red Curry Paste (adjust amount to suit your taste and the amount of vegetables)
- 1 – 2 shallots, sliced
- 1 red capsicum, sliced
- 140 ml Ayam brand coconut milk
- 1 – 2 tomatoes, chopped
- Lemon, fresh coriander leaves and chopped fresh chilli (if liked)
- Cooked rice
- 2 tbsp Farmers Union plain yoghurt
- Latasha’s Kitchen Eggplant Kasaundi Chutney or fermented vegetables (optional)
- Heat oil in a pan, gently fry shallots for two minutes, then add the red capsicum and fry a few minutes longer.
- Add Latasha’s Kitchen Thai Red Curry Paste and fry for 1 – 2 minutes.
- Mix one cup of water with the coconut milk and add to the pan to boil and reduce.
- Add tomatoes and reduce the gravy a bit more.
- Lastly add the fish and cook gently for 5 – 10 minutes. Check after 5 minutes.
- Finish with a squeeze of lemon, garnish with fresh coriander and/or chopped fresh chilli.
- Serve with rice, yoghurt and chutney or fermented vegetables.
TIPS: At various stages during cooking you can add cubes of eggplant (with the red capsicum), stringless beans (with the tomatoes), frozen peas (with the fish) or chopped asparagus (after the tomatoes). Baby spinach works well added immediately before the fish or use finely chopped kale. Be careful not to dilute the flavor by adding too many vegetables or increase the amount of curry paste to balance the flavor.
Patagonian toothfish belly with it’s buttery texture is delicious cooked this way, but needs slightly longer cooking time because the fish will be thicker and it has a high oil content.
If you like a thinner, more soupy style dish reduce the gravy for less time.