• 4 ounces pieces of haddock fish fillet
• 2 teaspoons grapeseed oil
• 1/ 2 cup diced shallots
• 1 tablespoon finely grated ginger
• 3 minced garlic cloves
• 3 tablespoons red curry paste
• 1 tablespoon brown sugar
• 1 1/ 4 cup coconut milk
• 1 1/ 4 cup chicken stock
• 1 pounded out cut in half lemon grass
• 1 tablespoon fish sauce
• 2 tablespoons cilantro
• 3 iced green parts only scallions
• 1 juice lime

Method

• Step 1

  Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not a brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.

• Step 2

  Incorporate the curry paste with the sauteed vegetables and saute for one minute.

• Step 3

  Stir in your wet ingredients coconut milk and chicken stock once incorporated add the brown sugar and fish sauce and simmer for 8 minutes the sauce will reduce about 1/2 cup.

• Step 4

  Cut the root and stem off lemongrass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemongrass from the sauce.

• Step 5

  Salt the fish fillets add them to the red curry sauce and place a lid on and simmer for 5 to 7 minutes depending on the thickness of your fish. Very important note the sauce should not be on a rolling boil just a slight simmer for poaching the fish.

• Step 6

  In the last minute of cooking add the lime juice, cilantro, and scallions to the sauce.

• Step 7

  Serve the Thai red curry fish on your favorite rice or saute some fresh spinach with garlic and olive oil and serve on top of the spinach.