It’s still November, and I still have a fish recipe or two up my sleeve. I knew this one would be great as I’m a sucker for Thai cooking.
For those of you who assume you don’t like curry because you have tried Indian curry – stop right there! Indian and Thai curry are nothing alike! Curries are simply an amalgamation of intense spices to create a flavour theme for a dish. The flavours of Indian and Thai curries are about as far apart as their respective homelands (700 miles, for those playing along at home).
In any case, this one is super healthy, tasty and easy to make. Enjoy!
Thai Red Curry Snapper with Bok Choy and Shitake Mushrooms
Adapted from Men’s Health
1 cup jasmine rice, uncooked
2 fillets (6oz each) red snapper
1 Tbsp red curry paste
1 cup light coconut milk
1 cup shitake mushrooms
4 baby bok choy
1/2 Tbsp brown sugar
Juice of one lime
1 tsp canola oil
salt and pepper, to taste
- Rinse rice and place in a medium saucepan with 2 cups of water. Bring to a boil, reduce to a simmer and cook uncovered for 20 minutes.
- In a small saucepan combine the curry paste, coconut milk, and brown sugar. Cook over low heat until it thickens slightly, about 10 minutes. Add half of the lime juice.
- Chop the bok choy into bite-sized pieces and boil them until they’re tender but still firm, about 5 minutes. Drain.
- Heat the oil on medium in a saute pan. Salt and pepper the fillets and place them, skin side down, in the pan. Cook 4 to 5 minutes, until the skin is crisp and golden. Flip and cook 2 to 3 minutes, until cooked.
- Remove the fillets from the pan and immediately add the shitakes, bok choy, and remaining lime juice. Cook for 3 minutes.
- Divide the rice and vegetables between two plates, place a fillet on top of each, and drizzle the curry sauce around the fish.