This curry was the result of an empty fridge and a complete lack of culinary inspiration. All the ingredients came out of my fridge, freezer and pantry. This is the way I cook Monday to Friday (if I cook at all) – the very same way that my mom and grandmother would cook for a busy household. Simple, fresh and fast! And HOT, HOT, HOT!!! Mind the red chilis if you prefer something a bit more tame.
This dish is done in the time that it takes to cook the rice. Enjoy with a sprinkling of cilantro to keep things super fresh! Tuck in and warm up.
I’ve included some options in the ingredients below to keep things simple. Most of the ingredients for the curry sauce, you may already have in your pantry!
Quickie Fish Curry
- 1 Tbsp oil
- 1-2 Thai red curry paste, start with 1, you can always add more
- 1/2 tsp whole cumin seeds or ground if you don’t have whole
- 4 cm piece of ginger grated or sliced into thin strips, substitute 2 tsp ground
- 3 cloves garlic, sliced
- 2 onions, sliced thickly
- 1 cup carrots thinly sliced
- 1 Tbsp corn starch
- 2 kefir lime leaves, optional
- 750 ml fish or vegetable stock, I like it saucy, reduce to 500 ml if you want less sauce
- 1 Tbsp fish sauce
- 400 ml coconut milk
- Juice of 1 lime
- 1-2 tsp brown sugar, to taste
- 2 lbs white fish, cut into large chunks
- 1 whole, unseeded red chili pepper, sliced, for garnish and to taste
- Cilantro and green onions, for garnish
- Rice to serve
On a large platter, season the fish with salt. Set aside.
In a large pot, heat oil on medium high and fry the curry paste, cumin seeds and ginger until fragrant. Add the garlic, onions and carrots and cook until heated through, 2-3 minutes. Sprinkle over the cornstarch a and stir to coat.
Add the lime leaves, stock and coconut milk to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes until slightly reduced and thickened.
Squeeze in the lime juice and spoon in the sugar 1 tsp at a time. Taste as you go and adjust the seasoning.
Add the fish and cook until just opaque, about 3-4 minutes.
Serve over hot rice sprinkled with red chili pepper, green onions and cilantro.
Note: This recipe also works beautifully with shrimp and other seafood.