The sweet, smooth coconut milk tempers the spicy punch of the red curry in this easy one-pot meal.
Justin Adams•October 18, 20232 min read
As the temperatures start to drop in my part of the country, my body goes into this funny mechanism for requiring warm, spicy foods. I mean, it’s soup season, am I right?! And for whatever reason, Asian food has become a comfort food for me.
This recipe has fresh grouper filets piled high on a bed of fresh-cut vegetables in a coconut sauce, flavored perfectly well with Thai red curry paste. A dash of fish sauce and lime for acid, and you’ve got the perfect one-pot dish that will impress.
It’s balanced and rich and won’t leave you feeling heavy and full after—my kind of meal.
Garnish with cilantro, green onion and lime and serve aside a bed of jasmine rice. Enjoy!
Ingredients:
1 Pound of grouper filets (snapper or mahi mahi will work great, too)
1/2 Red onion, sliced thin
1 Carrot peeled and sliced thin
1 Red pepper sliced thin
1 Lime juiced
1/2 Cup of snow peas, sliced thin
1 TBSP fresh ginger peeled and minced
1 TBSP minced garlic
1 TSP dried turmeric
1 can of full-fat coconut milk
2 TBSP red curry paste
1/2 TBSP brown sugar
A dash of fish sauce
1/4 cup white wine
Salt and black pepper
Cilantro and green onion for garnish
Photo Credit: Justin Adams.
Photo Credit: Justin Adams.
Instructions
Season the fish with salt and black pepper generously. Heat oil in a pan over medium-high heat and add the fish when the oil is hot. Cook the fish until browned on both sides, about 3-4 minutes on each side. Remove the fish and set aside.
Deglaze the pan with the white wine and scrape off that brown goodness. Let the wine cook out.
Add more oil to the pan. Add the red onion, red peppers and carrot to sauté for about 4-5 minutes. Add the snow peas and cook for 1 minute. Add the ginger and garlic, stirring frequently, for about 1 minute. Be careful not to burn the garlic and ginger. Add the turmeric and stir for about 30 seconds.
Add the coconut milk and the 2 tablespoons of red curry paste, lime, fish sauce and brown sugar, and bring to a simmer over medium-high heat simmering until liquid is reduced by about a third. This process should take around 5-7 minutes. Season with salt and pepper, and add the fish for about 1 minute to warm back up.
Add the coconut red curry to bowls and place the fish on top. Garnish with cilantro, green onion and lime and serve. Enjoy!
