Description
This easy, one-dish Thai Red Curry Haddock recipe is fool-proof to prepare and full of fresh, bright flavors: ginger, lime, coconut milk, and curry.
Ingredients
2 tbsp olive oil
1 small onion, diced
2 tbsp fresh ginger, grated
2 lg cloves garlic. minced
1 tbsp lemon grass paste
2–3 tbsp red curry paste
1 tbsp maple syrup
1 tbsp fish sauce
1 tbsp fish sauce
1 tbsp corn starch
1 14oz can full fat coconut milk
1/2 cup water
1 cup sweet potato, parboiled
1 cup red pepper cut in 1/2″ dice
1 cup enoki mushrooms (or mushroom of choice)
1 cup carrots cut in matchsticks’
1 cup snap peas
2 lbs haddock fillets ( or whitefish of choice) cut into 2″ pieces
1 tbsp chopped fresh cilantro
2 green onions cut on the bias
1 lime
1 tbsp dry roasted peanuts
Instructions
- Heat olive oil in a large pan
- Sauté onion, ginger, garlic, and lemon grass paste until the onions begin to soften.
- Meanwhile combine the corn starch and the coconut milk.
- Add red curry paste, fish sauce and maple, stir to combine.
- Add the coconut milk and water, bring to a boil then reduce to a simmer
- Add red pepper, carrots and snap peas, cook until the vegetables reach desired crispness.
- Add sweet potato, mushrooms and haddock pieces, cover and cook until the fish is no longer opaque. About 5 minutes.
- To serve place the curry in a bowl and top with cilantro, green onion, a squeeze of lime juice and a sprinkle of dry roasted peanuts.
- Prep Time: 20
- Cook Time: 20
Keywords: thai red curry with haddock