Best Red Curry Sauce For Fish Rice Or Veggies Recipes

CURRY FISH AND RICE

Curry Fish and Rice image

I don't know where my mom found this recipe, but I remember eating it when I was little. This is a great recipe for when you don't have time to watch everything in the kitchen, but it's nice enough that I've served it to company!

Provided by Jess Michael

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups water
¼ cup diced onion
2 tablespoons butter
1 ½ teaspoons curry powder
¾ teaspoon salt
¾ cup white rice
2 frozen white fish fillets, unthawed
2 tablespoons sliced almonds
1 cup frozen peas, thawed

Steps:

Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 34.9 g, Cholesterol 66.3 mg, Fat 12.7 g, Fiber 2.8 g, Protein 21.6 g, SaturatedFat 4.6 g, Sodium 568.4 mg, Sugar 2.7 g

FISH WITH RED CURRY SAUCE

Fish with Red Curry Sauce image

Categories Fish Fry Lunch Coconut Snapper Shrimp Green Bean Winter Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 main-course servings

Number Of Ingredients 13

Ingredients

2 tablespoons dried shrimp
About 4 cups vegetable oil
2 tablespoons Thai red curry paste (preferably Mae Ploy brand)*
1 (14-oz) can unsweetened coconut milk* at room temperature, stirred well
1 1/2 teaspoons Asian fish sauce*
2 teaspoons sugar
1 1/2 lb skinless snapper fillets, cut into 2-inch pieces
1/8 teaspoon salt
1/4 cup Asian rice flour* (not sweet)
About 10 Chinese long beans*, or 4 oz green beans, cut into 2-inch pieces (about 1 cup)
Accompaniment: steamed jasmine rice
Special Equipment
an electric coffee/spice grinder; a deep-fat thermometer

Steps:

Grind dried shrimp in grinder until fluffy, about 1 minute.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook curry paste, stirring constantly, 30 seconds. Add coconut milk gradually, whisking until smooth, then add fish sauce and sugar and cook, stirring, until sugar is dissolved. Stir in ground shrimp, then remove from heat and keep covered.
Heat 1 inch oil in a 2- to 3-quart saucepan until it registers 375°F on thermometer. Pat fish dry and sprinkle with salt. Dredge in rice flour, shaking off excess, and arrange in 1 layer on a plate.
Cook beans in oil 30 seconds and transfer to paper towels to drain. Return oil to 375°F and fry fish in 2 batches, turning, until golden brown, 2 to 3 minutes per batch. Transfer fish to fresh paper towels to drain. Bring curry sauce to a simmer, then add fish and cook, turning fish gently to coat with sauce, about 1 minute.
Serve fish curry with long beans scattered on top.
*Ingredients available at Asian markets, ethnicgrocer.com (866-438-4642), and templeofthai.com (877-811-8773).