The secret for a GREAT Red Thai fish curry is, of course, a really good-quality red curry paste, and the best fish you can find out there. Exclusively for Prime members in select ZIP codes. Stir in coconut milk, sugar and salt, stirring until curry is dissolved, and bring to a simmer. Then add all the spices and stir until fragrant. Heat oil in a large, deep skillet over medium heat. Simmer until spinach is just wilted and fish is cooked through, 3 to 5 minutes more. Place in a mortar and pestle with the salt and pound until a coarse puree forms. Rice would be the traditional accompaniment to this Thai-inspired fish curry, but red quinoa is also a tasty and colorful partner, and will cook in about the same amount of time as the curry. Drain the fish and pat dry on paper towel. If you are going to the trouble of making your own curry paste, it’s worth seeking out the right ingredients so try to source your coriander seeds from a Thai or Asian grocer. Curry sauce is usually in liquid form and sold in a jar or a foil package. Making your own fresh curry paste requires a bit of effort but it’s worth it and makes all the difference. Wild blue catfish is thicker and more flavorful than most catfish varieties — it resembles striped bass — but you could use any thicker catfish or white fish fillet. We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Sprinkle with lime juice and cilantro and serve. This vibrant spicy Thai Red Fish Curry is ready in 20 min and loaded with fresh fish, vegetables and spices. Add fish, cover the pan and simmer for 3 minutes. Copyright 2020 Whole Foods Market IP. Add the water or stock, eggplant, basil and the remaining ginger and simmer just until the fish is cooked through. It's also dairy-free and gluten-free. Curry sauce is closer to the finished dish. Add the remaining ingredients one at a time and in the order listed, pounding each one into a paste before adding the next. You still need to add coconut milk, oil, and other flavorings (fish sauce) to make a curry that you can buy at a Thai restaurant. Add fish, cover the pan and simmer for 3 … mahi mahi, bean sprouts, sambal oelek, coconut milk, Thai red curry paste and 14 more Fish Molee recipe / Meen Moilee / Fish curry with Coconut milk / Fish Moilee Madraasi curry leaves, salt, fish, tomato, green chillies, black pepper and 21 more Per serving: 240 calories (100 from fat), 11g total fat, 7g saturated fat, 80mg cholesterol, 680mg sodium, 10g carbohydrates (2g dietary fiber, 3g sugar), 24g protein. | All eggs are 55-60 g, unless specified. https://www.blueapron.com/recipes/crispy-catfish-with-coconut-lime-curry-kale Learn more. https://www.sbs.com.au/food/recipes/red-curry-catfish-geng-pet-plaa-duk Freshwater catfish are extremely popular in Thailand, but you can use any freshwater fish such as Murray Perch or trout. • Thai coriander seeds (luk pak chee) are very different in flavour from the Western variety. SBS acknowledges the traditional owners of country throughout Australia. Note: We've provided special diet and nutritional information for educational purposes. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. But remember - we're cooks, not doctors! Add 2 heaped tablespoons red curry paste and stir until fragrant. The tropical flavors of the coconut, curry paste, garlic, ginger, chiles, and fish sauce work perfectly with catfish. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples, steamed jasmine rice and extra coconut cream, to serve, large pinch of toasted Thai coriander seeds (see Note). Add the fish and most of the ginger and simmer for one minute, then add the red chillies and kaffir lime leaves and simmer until the coconut cream begins to separate from the paste. Carefully stir in spinach and fish sauce. mahi mahi, bean sprouts, sambal oelek, coconut milk, Thai red curry paste and 14 more Fish Molee recipe / Meen Moilee / Fish curry with Coconut milk / Fish Moilee Madraasi curry leaves, salt, fish, tomato, green chillies, black pepper and 21 more Stir in coconut milk, sugar and salt, stirring until curry is dissolved, and bring to a simmer. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Stir in curry paste and cook until fragrant, about 30 seconds. Add another 60 ml (¼ cup) coconut cream, the thinly sliced green chillies, palm sugar and the fish sauce and stir until well combined. **This post is sponsored by The Cornish Fishmonger. Ladle the curry into serving bowls, drizzle with the remaining coconut cream and serve with steamed rice. To make the red curry paste, drain the soaked chillies and squeeze out as much water as possible, then finely chop. Curry Sauce: 1/2 cup chopped fresh cilantro stems and leaves 1 13.5 ounce can coconut milk 4 green onions, sliced, including green stems 1 thumb-sized piece galangal or ginger, grated 4 cloves garlic 2 tablespoons fish sauce; 1 tablespoon regular chili powder; 2 teaspoons ground cumin 2 teaspoons ground coriander | All herbs are fresh (unless specified) and cups are lightly packed. Soak the fish pieces in lightly salted water to remove some of the fattiness and set aside while you prepare the remaining ingredients for the curry. Stir in curry paste and cook until fragrant, about 30 seconds. You should follow the advice of your health-care provider. Heat 1 tbsp of olive oil in a large pan on medium heat, add the shallots and fry until golden. L.P. Thai catfish curry is extremely quick and easy to make, healthy, and tastes excellent. Add onion and cook, stirring frequently, until softened, about 6 minutes. 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