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Main Dishes - Fish/Seafood Sunset
Fish 10/1/2007

THAI RED CURRY FISH STEW

Submitted by: Dianne Weatherford

For a printer friendly version of this recipe, click here

Servings: 6

Comments:
Our book club loved it.

Ingredients:
3 cups jasmine rice
teaspoon salt
1 large sweet potato
2 cans (13 ounces each) light coconut milk, divided
2 tablespoons Thai red curry paste
2 teaspoons freshly grated lime zest (or 1 tablespoon minced lemon grass and 2 Kaffir lime leaves)
2 tablespoons each Asian fish sauce and firmly packed dark brown sugar 1 lbs. firm fish fillets
6 ounces fresh whole spinach leaves
1 cup each loosely packed basil (or Thai basil) and mint leaves lime wedges

Directions:
1. Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.

2. Meanwhile, bring 1 inch of water to a boil in a large saucepan. Peel sweet potato and cut into inch cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.

3. While sweet potato is cooking, spoon about cup from top of coconut milk in each can (the thick opaque layer)and put in a 4 to 5 quart pot or deep saute pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.

4. Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.

5. Meanwhile, cut fish into 1 inch cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.

6. Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.

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