Thai Red Fish Curry with Squash. Thai Red Curry with Fish and Shrimp will bring a little exotic sophistication to your dinner table. Served with Jasmine rice on the side, this Thai Red Fish Curry makes a nourishing balanced meal, perfect for weeknights and weekends alike. OMG that looks so good! kaffir lime leaves. I would have to leave the mussels out as I am allergic to them but it looks delicious and I am sure it would be fine without them. It's also dairy-free and gluten-free. All opinions are my own as usual.**. Chicken Lahori is a very colourful dish from Pakistan, which is not at all hot but extremely full of flavour. Ingredients: 3 chicken breast ( or replace with vegetables) 1 zucchini 1 tomato 1 green pepper 1 nub of ginger 4 garlic cloves 3 table spoons of minced lemon grass 1 lime juice Hand full of Cilantro and Basil 3 tablespoons fish sauce 3 tablespoons soy sauc Thai red chili peppers, left intact with sides scored (amount to taste) (optional) 1 . Thanks. To prepare, slice off the woody ends and the root, you should be left with about 2-3 inches. About Andrea • Work with me •Nutrition Disclaimer •Terms •Privacy policy • Top ↑ Stir in the sugar snap peas and baby corn and simmer for 3 minutes. You can also add some fresh kaffir lime leaves if you have them on hand. It should marinade in its topping for about an hour before cooking and should not be cooked ahead of time. Pour in the coconut milk and fish sauce, and add in the lemongrass. 1 . The secret to juicy tender fish in your curry rather than dried out fish is to turn off the heat before adding the fish. Absolutely loved it and its on the favourites list after one cook. It is cooked with dried red chilli that is soaked to remove the harshness and the heat from it. In less than 30 min you'll have a vibrant, awesomely spicy meal that's light, loaded with veggies and packed with good fish protein. I used: Together with the fish and veggies, you will need to add some Thai curry staples of course. The curry varies from region to region. I mean, all the good reasons to love it even more! Place over a medium–high heat with the lid on for about 15 minutes until all the water has been absorbed and the rice is cooked through. 10 -12 . This is very similar to a Thai green curry but it’s a lot lighter in terms of spices, sticking mainly with the fresh ingredients like ginger and lemongrass. Pour the rice into a cup, check the level it comes to, then pour into a cooking pot. tablespoon red curry paste. 3–4 fish fillets (600g) cut into 2.5cm cubes, Good handful of basil and coriander leaves. It should not be considered a substitute for a professional nutritionist’s advice. Add in the garlic, ginger, whole chilli pepper, onion, bell pepper, carrot, pak choi and snow peas, and stir-fry for 2 minutes. Heat 1 tablespoon oil in a pan over medium heat; add shallots and cook until softened, about 2 minutes. © The Petite Cook 2014 - 2020. If you love Thai cuisine as much as I do, check out these other vibrant recipes on my Blog: The information shown is an estimate provided by an online nutrition calculator. 1. This recipe calls for red curry paste, but you can totally use green curry paste if you like. And the recipe is delicious! If you don’t have a hand blender, just chop the paste ingredients until they’re as fine as you can get them. Thanks for this easy recipe. Move the vegetables over the sides of the wok, and add into the center the hake and trout fillets, followed by the scallops and mussels, and stir-fry for 1 minute. Thanks so much. This meal looks beyond delicious. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes. If you haven’t used lemongrass before it’s a fantastic little ingredient which is responsible for giving this dish that wonderful light and fragrant flavour.