If you are looking for a recipe for just 1 serving Thai Red Curry, try this recipe. Thai Red Curry Paste, Fish Sauce and Coconut Milk are essential. If you like Red Curry, you should stock them, so that you can cook Red Curry anytime. Many recipes are written for 4 servings, but I often cook it just for myself. This is how I cook it, and it is quick and easy. Fish can be replaced with Chicken OR Fried Tofu.

Makes

1 Serving

Ingredients

1 White Fish Fillet *Today I used Cod, about 150g, thawed if frozen
1 pinch Salt
1 teaspoon Oil
1/4 Onion *finely sliced
1 small clove Garlic *finely chopped
Additional Vegetable(s) *e.g. Red Capsicum, Green Beans, Baby Spinach, etc.
1 tablespoon Thai Red Curry Paste
100ml Coconut Milk
2 tablespoons Water
1/2 to 1 teaspoon Fish Sauce *alter the amount to suit your taste
1 serving warm Cooked Rice *I used Jasmine Rice
1 wedge Lime *optional
Coriander Leaves *optional

Method
  1. Cut White Fish Fillet into chunky pieces if you choose to do so, season with 1 pinch Salt, and set aside. Cut Vegetables into thin strips OR bite-size pieces.
  2. Heat Oil in a small frying pan over medium heat, cook Onion, Garlic and Additional Vegetable(s). *Note: Some vegetables such as Baby Spinach can be cooked very quickly and they should be added at the very last of cooking process.
  3. Reduce heat, add Red Curry Paste, and stir for a minute. Add Coconut Milk and Water, bring to the boil, then to simmer. Add Fish, simmer, stirring occasionally, until Fish is cooked, and season with Fish Sauce.
  4. Enjoy with warm Cooked Rice. A squeeze of Lime makes the flavour extra special. Coriander Leaves can be a wonderful addition if you like it.