- 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
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.
Incorporate the curry paste with the sauteed vegetables and saute for one minute.
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.
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.
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.
In the last minute of cooking add the lime juice, cilantro, and scallions to the sauce.
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.