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Thai Red Fish Curry
Thai Red Fish Curry

Before you jump to Thai Red Fish Curry recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. You can save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

The kitchen by itself provides you with many small means by which energy and money can be saved. Natural living is something we can all perform, without difficulty. It’s concerning being sensible, most of the time.

We hope you got insight from reading it, now let’s go back to thai red fish curry recipe. To make thai red fish curry you need 14 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Thai Red Fish Curry:
  1. Use 600-800 g Firm White Fish Fillets *boneless
  2. Provide 1-2 Shallots *OR 1 Onion, thinly sliced
  3. You need 1 clove Garlic *finely chopped
  4. Prepare 1 tablespoon Canola Oil
  5. Take 200 g Vegetables of your choice *sliced
  6. Take *Suggestions: Coriander, Red Capsicum, Broccolini, Beans (blanched), Snow Peas, Sugar Snap Peas, Asian Greens, etc
  7. Take 1/3 cup (about 100g) Red Thai Curry Paste
  8. You need *Note: Depending on the paste, you might need only 1/4 cup or less
  9. Get 1 (400 g) Tin Coconut Milk
  10. Get 1 tablespoon Fish Sauce
  11. Provide 4 servings Freshly Cooked Jasmin Rice
  12. Prepare Toasted Peanuts *coarsely chopped
  13. Prepare 1 Lime *cut into 4 wedges
  14. Get Coriander Leaves *optional
Steps to make Thai Red Fish Curry:
  1. Heat Oil in a large frying pan over medium–high heat. Cook Shallots (OR Onions) and Garlic until soft, add Curry Paste and cook for 2-3 minutes. *I use this curry paste.
  2. Stir in Coconut Milk, about 1/2 cup Water, as you rinse the tin, and Fish Sauce. Bring to the boil, then reduce heat to simmer, add Vegetables and Fish. Simmer, stirring occasionally, until Fish is just cooked.
  3. Serve with Freshly Cooked Jasmine Rice, with Toasted Peanut, Lime and Coriander Leaves.

The recipe includes optional vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other. Like any Thai curry, this Thai red fish curry is also made with different combination of veggies and best part is that you can use any fish of your choice. The fish cubes are mainly stewed in this Thai curry sauce giving them a melt-in-mouth texture in the final dish. This vibrant and spicy curry by The Petite Cook is a fantastic light option for a quick balanced meal.

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