Recipes - Thai

Fried Fish in Red Curry
Thai Fried Fish in Red Curry


Salmon is a great and tasty fish, enhanced by red curry sauce. It has slightly sweet taste dominance which makes the curry mild and smooth with nice aroma. Try this Thai fried fish in red curry!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Thai









Ingredients:

500g firm white fish or salmon fillet
½ jar Valcom Red Curry Paste
1 cup TCC Coconut Milk
2 cups light coconut milk (1 cup coconut milk + 1 cup water)
2 tbsp Squid Fish Sauce
2 tbsp palm sugar
2 tbsp Valcom Kaffir Lime Leaves (coarsely chopped)
1 red chilli (stripped)
3 tbsp lemon or lime juice
1 tsp salt
2-3 tbsp all-purpose flour
oil (for frying)




Steps:
  1. Coat the fish with lemon juice and salt.
  2. Coat the fish thinly with flour before frying in heated oil until cooked both sides, drained and set aside.
  3. Stir fry coconut milk over medium heat until oil appears, add the curry paste and stir fry until fragrant.
  4. Combine light coconut milk, stir well. Bring to the boils.
  5. Place the fish one at a time, gently stir and then add fish sauce and sugar. Cook for 2 mins. Return to the boil for half a minute and remove from heat.
  6. Serve in a soup plate, topped with kaffir lime and red chilli.
  7. Serve with rice.

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Fried Fish in Red Curry

Fried Fish in Red Curry

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Salmon is a great and tasty fish, enhanced by red curry sauce. It has slightly sweet taste dominance which makes the curry mild and smooth with nice aroma. Try this Thai fried fish in red curry!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Thai
Ingredients

500g firm white fish or salmon fillet
½ jar Valcom Red Curry Paste
1 cup TCC Coconut Milk
2 cups light coconut milk (1 cup coconut milk + 1 cup water)
2 tbsp Squid Fish Sauce
2 tbsp palm sugar
2 tbsp Valcom Kaffir Lime Leaves (coarsely chopped)
1 red chilli (stripped)
3 tbsp lemon or lime juice
1 tsp salt
2-3 tbsp all-purpose flour
oil (for frying)

Instructions
  1. Coat the fish with lemon juice and salt.
  2. Coat the fish thinly with flour before frying in heated oil until cooked both sides, drained and set aside.
  3. Stir fry coconut milk over medium heat until oil appears, add the curry paste and stir fry until fragrant.
  4. Combine light coconut milk, stir well. Bring to the boils.
  5. Place the fish one at a time, gently stir and then add fish sauce and sugar. Cook for 2 mins. Return to the boil for half a minute and remove from heat.
  6. Serve in a soup plate, topped with kaffir lime and red chilli.
  7. Serve with rice.

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