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| Fish Filet in Thai Coconut Curry Sauce |
"You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have additionally cooked chook within the equal curry sauce before. Serve with lots of rice."
Ingredients :
- 1 tablespoon olive oil
- three shallots, finely chopped
- 2 tablespoons red curry paste
- 1 (14 ounce) can coconut milk
- 1 cup fowl broth
- half teaspoon white sugar
- salt and ground black pepper to flavor
- 4 white fish filets
- 1/4 cup chopped sparkling cilantro
- 1/four cup green onions, chopped
- half of lime, juiced
- half lime, cut into wedges
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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- Heat 1 tablespoon oil in a skillet over medium heat and cook dinner shallots until soft and translucent, approximately 2 minutes. Stir in curry paste, coconut milk, hen broth, and sugar. Bring to a simmer, reduce warmth to low and prepare dinner until curry has decreased via half, approximately 10 minutes. Season with salt if vital.
- Season fish with salt and thoroughly area inside the skillet with the curry sauce, spooning a few curry sauce on pinnacle. Cover skillet and cook dinner till fish flakes without problems from fork and is cooked through, about 5 minutes. Remove fish from skillet.
- Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.
Notes :
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