Ingredients with Measurements:
- 4 fish fillets (such as salmon or tilapia)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Brush the fish fillets with olive oil and season with salt and pepper.
3. Grill the fish for 4-5 minutes per side, or until cooked through.
4. While the fish is grilling, make the coconut curry sauce.
5. In a blender or food processor, combine the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Blend until smooth.
6. Transfer the sauce to a small saucepan and heat over medium heat until warmed through.
7. Stir in the chopped cilantro.
8. Serve the grilled fish with the coconut curry sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 20g
- Carbohydrates: 7g
- Protein: 25g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced bell peppers or onions to the grill for a grilled vegetable side dish.
- Use shrimp or scallops instead of fish.
- Add diced pineapple or mango to the coconut curry sauce for a fruity twist.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled to prevent the fish from sticking.
- Use a fish spatula to flip the fish fillets on the grill.
- If the coconut curry sauce is too thick, add a splash of water to thin it out.
Storage instructions:
- Store leftover grilled fish and coconut curry sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or oven until warmed through.
- Reheat the coconut curry sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the grilled fish on a bed of rice or quinoa.
- Drizzle the coconut curry sauce over the fish and garnish with additional chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Lime wedges
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Beer, such as a light lager or wheat beer
Suggested side dishes:
- Grilled vegetables, such as zucchini, bell peppers, or onions
- Steamed rice or quinoa
- Roasted sweet potatoes
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-oiled and try using a fish spatula to flip it.
- If the coconut curry sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover fish and coconut curry sauce in the refrigerator for up to 3 days.
Food history:
- Coconut curry sauce is a popular sauce in Thai cuisine, often used in dishes such as green curry and red curry.
Flavor profiles:
- The grilled fish has a smoky and slightly charred flavor, while the coconut curry sauce is creamy, spicy, and slightly sweet.
Serving suggestions:
- Serve the grilled fish and coconut curry sauce with a side of steamed rice or quinoa for a complete meal.
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Region: Thai