Fish with Red Curry Sauce Recipe

Name: Fish with Red Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); Special equipment: an electric coffee/spice grinder; a deep-fat thermometer; Accompaniment: steamed jasmine rice

Servings: persons

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)
Special equipment: an electric coffee/spice grinder; a deep-fat thermometer
Accompaniment: steamed jasmine rice

1
Grind dried shrimp in grinder until fluffy, about 1 minute.
2
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.
3
Add coconut milk gradually, whisking until smooth, then add fish sauce and sugar and cook, stirring, until sugar is dissolved.
4
Stir in ground shrimp, then remove from heat and keep covered.
5
Heat 1 inch oil in a 2- to 3-quart saucepan until it registers 375F on thermometer.
6
Pat fish dry and sprinkle with salt.
7
Dredge in rice flour, shaking off excess, and arrange in 1 layer on a plate.
8
Cook beans in oil 30 seconds and transfer to paper towels to drain.
9
Return oil to 375F and fry fish in 2 batches, turning, until golden brown, 2 to 3 minutes per batch.
10
Transfer fish to fresh paper towels to drain.
11
Bring curry sauce to a simmer, then add fish and cook, turning fish gently to coat with sauce, about 1 minute.
12
Serve fish curry with long beans scattered on top.
13
*Ingredients available at Asian markets, ethnicgrocer.com (866-438-4642), and templeofthai.com (877-811-8773).

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Fish with Red Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish with Red Curry Sauce

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