Crispy Fish with Red Curry and Coconut Milk | PCC Natural Markets

Crispy Fish with Red Curry and Coconut Milk

Serves: 4

Your rating: None (8 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free wheat-free iconWheat-free

This extraordinary combination of flavors literally goes together in under 10 minutes. Bright green beans and earthy morels are seared in hot oil with garlic and ginger to create a perfect blend of flavors and colors. And the aromatic spice of the red curry is a gorgeous accompaniment to the juicy crispness of the fish. This is a special dish!



Sprinkle the fish fillets with salt and pepper. Dredge lightly in the rice flour. In a small sauté pan, heat 2 tablespoons of the oil and fry the fillets about 3 to 4 minutes to a side, until golden brown and crispy.

Meanwhile, in a second sauté pan or wok, heat the remaining 2 tablespoons of oil and sauté the shallots, morels and green beans with the garlic and ginger until the morels are tender. Make a well in the center and stir in the red curry. Cook for 20 seconds. Add the coconut milk and the fish sauce and heat through. (Don't bring the coconut milk to a boil.) Stir in the chopped herbs.

Place the fish on a serving platter and pour over the sauce. Garnish with whole sprigs of cilantro and basil and serve with lime wedges.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired on May 12, 2010.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: coconut milk, curry, seafood, white fish


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Crispy Fresh Fish with Red Curry and Coconut Milk

This recipe was very good and i appreciated watching the video of Lynne preparing it with Margaret Larsen. My only concern is that you make note of how spicy your particular brand of Thai red curry paste is!!! I followed Lynne's recipe and ours was QUITE hot!

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