Thai Red Curry with Rockfish
- READY IN 1 hour 15 mins
Loaded with veggies, full of rich creamy flavourful sauce and economical with one of our most dependable local fishes, this curry dish is a great option for your usual routine.
Ingredients
Directions
- To begin this recipe, preheat a large pot on medium heat and then add the oil as well as the ginger and shallots. Sauté for a few minutes until the shallots begin to brown.
- Now add the curry paste into the pan and sauté for another couple of minutes stirring regularly.
- Add the coconut milk and the water to the pot.
- Add the lemongrass and bring to a simmer. Simmer for 15 minutes and then remove the lemongrass.
- Preheat a large fry pan on medium high heat and roast the cabbage until nicely caramelized.
- In the mean-time, add the peppers, celery, onion and carrot to the pot and simmer for a few minutes.
- Add the rockfish and the cabbage into the pot, cover with a lid and simmer for 5 – 7 minutes until the fish is cooked through.
- Finish the curry with lime juice, honey and salt to taste.
- Roll the spring rolls with the suggested veggies and noodles or create your own combination. Seal with a 50/50 mixture of flour & water as a paste and cook immediately by brushing with oil and baking at 450° F or pan frying in about ½ inch of oil and turning halfway through. Once they are browned on all sides, they are good to go.
- PREP 45 mins
- COOK 25 mins
- READY IN 1 hour 15 mins
Variations
Made the curry vegan by omitting the fish or alternatively, replace the fish with chicken.
