Jacquie Moon's Thai Red Curry Fish Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large sweet potato or yam
2 cans coconut milk, divided: 1 can full fat, 1 can reduced fat
2 TB + Thai red curry paste
3 cloves of garlic, crushed
1 tsp fresh grated ginger
2 tsp grated lime zest
2 TB fish sauce
2 TB brown sugar (OPTIONAL)
1.5 pounds firm fish fillets cut into 1½ inch pieces
6 oz spinach leaves
1 cup loosely packed herb mixture of fresh basil and mint
½ tsp salt
Cashews - handful to sprinkle over finished stew
1 cup rice--prepare according to directions and set aside
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Directions: |
Directions:1. Peel yam and cut into ½ inch cubes. Steam for 10 minutes. Drain.
2. Mix ¼ c. solids from top of 1 can of coconut milk and whisk until smooth with the curry paste.
3. Saute garlic and ginger. Stir curry paste mixture into the saute pan and cook while stirring over medium heat for 3-5 minutes until garlic and ginger is almost dry.
4. Reduce heat to medium low and add remainder of coconut milk, fish sauce, grated lime (and sugar if using), and simmer for 5 minutes.
5. Increase heat and add fish pieces and spinach. Cover and cook until fish is done, about 5-7 minutes.
6. Stir in yam, basil and mint. Add salt and check the seasonings.
7. Serve in individual bowls over rice with cashews sprinkled on top of each serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 minutes |
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