Asian food is very popular in Australia. The most popular cuisine is probably Thai food. My family loves Thai curries, however I often find them too sweet. I cook this Red Fish Curry without Sugar. If you want it sweet, just add 1-2 tablespoons of Brown Sugar. You can use any type of fish of your choice, but they should be boneless.
600-800g Firm White Fish Fillets *boneless
1-2 Shallots *OR 1 Onion, thinly sliced
1 clove Garlic *finely chopped
1 tablespoon Canola Oil
200g Vegetables of your choice *sliced
*Coriander, Red Capsicum, Broccolini, Beans (blanched), Snow Peas, Sugar Snap Peas, Asian Greens, etc.
1/3 cup (about 100g) Red Thai Curry Paste
*Note: Depending on the paste, you might need only 1/4 cup or less.
1 can (400g) Coconut Milk
1 tablespoon Fish Sauce
4 servings Freshly Cooked Jasmin Rice
Toasted Peanuts *coarsely chopped
1 Lime *cut into 4 wedges
Coriander Leaves *optional
- Heat Oil in a large frying pan over medium–high heat. Cook Onions and Garlic until soft, add Curry Paste and cook for 2-3 minutes.
- Stir in Coconut Milk, about 1/2 cup Water, as you rinse the tin, and Fish Sauce. Bring to the boil, then reduce heat to simmer, add Vegetables and Fish. Simmer, stirring occasionally, until Fish is just cooked.
- Serve with Freshly Cooked Jasmine Rice, with Toasted Peanut, Lime and Coriander Leaves.
To anyone attempting this, especially in Asia I recommend that you drastically reduce the amount of curry paste or add slowly, not all of them are the same it depends on the manufacturer. I didn’t have any experience with this paste and made a huge mistake adding all 50gr. Although we are pretty good with spicy dishes but it was so spicy we couldn’t even have two bites.
Thank you for your advice. I have never tried with other brands’ paste, I really don’y know how strong it could be. I must add a note to the recipe.