To Make Thai Red Curry Paste:
Whirl all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month.
To Make Spicy Thai Fish:
Heat a large frying pan over medium-high. Add 1 tbsp vegetable oil. Sprinkle 2 firm fish fillets (such as tilapia) with 1/8 tsp salt. Add fish to hot pan. Cook until a knife inserted into the thickest part of fish and held for 10 sec comes out warm, 3 to 5 min per side. Transfer to plates. Reduce heat to medium. Add 1 tsp vegetable oil, 1/2 cup finely chopped red pepper, 2 tbsp Thai red curry paste and 1 to 2 tbsp coconut milk. Cook until pepper is soft, 2 to 3 min. Spoon sauce over fish.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.