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:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-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.

Ingredients

Preparation

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

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

Place 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.

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

Comments

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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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