Steps to Prepare Ultimate Fish in homemade red curry

Fish in homemade red curry.

You can cook Fish in homemade red curry using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Fish in homemade red curry

1. You need 4 cloves of garlic.
2. Prepare 4 of (or more) Thai chilies, halved lengthwise and de-seeded.
3. You need 2 of medium shallots.
4. You need 1 of nub ginger, slightly bigger than thumb-sized.
5. You need 1 of small handful cilantro stems.
6. You need 1 of red bell pepper, de-seeded.
7. Prepare 1 of lime (rind and juice).
8. It’s 1 tsp of whole black peppercorns.
9. Prepare 1 tsp of ground coriander.
10. It’s 1 tsp of palm sugar.
11. You need 6 heads of baby bok choy, trimmed.
12. It’s 2 of medium carrots, cut into very thin slices.
13. Prepare 3 of green onions, chopped.
14. Prepare 1-400 ml of can coconut milk.
15. You need 2 tbsp of fish sauce.
16. It’s 500 g of firm white fish (I used cod), cut into large cubes.
17. It’s 1 handful of fresh cilantro, roughly chopped.

Fish in homemade red curry step by step

1. Roughly chop the first six ingredients and put them into a food processor. Add the next four ingredients plus a good pinch of salt, then pulse into a slightly chunky puree. Don't worry if you end up with something that looks more like a smoothish salsa than a paste; it'll still be delicious..
2. Add a good glug of veg or coconut oil to a large pan on medium-high heat. Add the bok choy and fry until they start to get some scorched bits, about 5 minutes. Add the carrots and green onions and continue frying 1 minute..
3. Add the coconut milk and fish sauce to the pan and stir in a 3 or 4 heap tbsp curry paste. Bring to a simmer..
4. Add the fish carefully to the pan. Continue simmering until the fish is cooked. This shouldn't take more than about 10 minutes. Give the sauce a taste and add extra curry paste, fish sauce, or palm sugar as needed. Sprinkle on the cilantro and serve with fresh rice. Cover and store any unused curry in the fridge for up to a week..