Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. grated ginger
- 1 tbsp. red curry paste
- 1 can (14 oz.) coconut milk
- 1 cup chicken or fish broth
- 2 kaffir lime leaves
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 red bell pepper, sliced
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 2-3 minutes.
3. Add the garlic, ginger, and red curry paste and cook for another minute, stirring constantly.
4. Pour in the coconut milk and broth, and add the kaffir lime leaves, fish sauce, and brown sugar. Stir to combine.
5. Bring the mixture to a simmer and add the fish and red bell pepper. Cook for 5-7 minutes, or until the fish is cooked through and the pepper is tender.
6. Remove the kaffir lime leaves and discard.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Any firm white fish can be used in place of the white fish fillets.
- Red or green bell pepper can be used instead of the red bell pepper.
- Lime zest can be used instead of kaffir lime leaves.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use shrimp or scallops instead of fish.
- Add diced pineapple for a sweet and tangy twist.
Tips and tricks:
- Be sure to cut the fish into bite-sized pieces to ensure even cooking.
- Taste the curry before serving and adjust the seasoning as needed.
- Serve the curry over rice or with naan bread for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the curry in individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed vegetables
- Roasted sweet potatoes
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more broth or coconut milk to thin it out.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in many cultures, including Thai and Indian cuisine. The use of kaffir lime leaves and ginger in this recipe gives it a unique flavor profile.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve the curry hot, garnished with fresh cilantro and paired with rice or naan bread.
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Region: Thai