Fish in Red Curry

Fish in Thai Red Curry Sauce

---

Very tasty Thai red curry sauce which can be used as a base to cook several dishes. The dish is slightly modified using the ingredients available in the local market.

Ingredients:	Quantity
White Fish	1 lb
Large Onion	1 nos
Thai Red Curry Paste	3-4 tbsp
Coconut Milk	1 cup
Green Chili	1 nos
Fish Sauce/Soy Sauce	1 tsp
Brown/Palm Sugar	1 tsp
Kaffir Lime Leaves/Lemon Rind	1-2 nos/1 tsp
Oil*	2-3 tbsp
Turmeric Powder	1 tsp
Cayenne Pepper Powder(Optional)	1/4 tsp
Salt	To taste
Dried Basil	1/2 tsp
Fresh Basil	5-6 leaves
Chopped Parsley	To Garnish

Preparation:
1) Clean and cut fish into large cubes and marinate fish with salt and turmeric powder for few Min's.
2) Heat oil in a fry pan and fry a 2-3 Min's on each side and set aside.
3) Heat oil in a large sauté pan and sauté the onions for 1-2 Min's and then add the red curry paste sauté for few Min's until the raw smell disappears.
4) Add the lemon rind/lime leaves, green chili, fish sauce, sugar, Cayenne pepper powder and the coconut milk, water/stock and simmer for 8-10 Min's.
5) Add the fried fish to the curry and let it cook for another 10 Min's.
6) Add the dried basil, and then garnish with fresh basil and chopped parsley.
7) Serve hot with steamed rice or flavored rice.

Note:* Usually peanut oil is used for this dish. You can use olive oil or canola oil or vegetable oil.
You can also add vegetables like carrot, zucchini, mushroom to this curry.
You can replace fish with chicken or vegetables or shrimp.
You can make you own red curry paste using the recipe Red Curry Paste or use a readymade paste.

Red Curry Paste

Indo-Thai Red Curry Paste

---

Thai red curry paste is a basic condiment in Thai cooking. I have left out few ingredients that are not easily available in our local markets and substituted a few with similar ingredients. Check out the notes for the original ingredients.

Ingredients:	Quantity
Small Shallots	4 nos
Dried Red Chillies	4-5 nos
Coriander Powder	1 tbsp
Cumin Powder	1 tsp
Black Peppercorns	1 tsp
Turmeric Powder	1 tsp
Kashmiri Red Chili Powder*	2 tsp
Salt	to taste
Lemon Rind*	1/2 tbsp
Ginger Grated*	1 tbsp
Garlic Chopped	5-6 nos
Soy Sauce/Fish Sauce/Tamarind paste*	2 tsp
Chopped Coriander	1 tsp
Lemon Juice	1 tbsp

Preparation:
1) De seed and soak the red chili in water for 10 Min's.
2) Strain the water and add rest of the ingredients to the soaked red chili and blend it into a fine paste.
3) This paste can be stored in refrigerator for a couple of days and can be used with various gravy dishes.

Note:* To make the authentic Thai red curry, replace few of the above ingredients with their original ingredient based on the availability.

Original Ingredient	Replaced Ingredient
Paprika	Kashmiri Red Chili Powder
Lemon Grass	Lemon Rind
Galangal	Ginger
Shrimp Paste	Soy Sauce/Fish Sauce/Tamarind Paste (Use little less in quantity, since this will lighten the Red color of the paste.)