Spicy curry and I need no introduction. I grew up eating the kind of food that you would like to tear up just by seeing it. I love the burning hot sensation and how spicy food always delivers the most exciting taste to my mouth. I had to tune my spicy life style down a bit when I cook for my husband who is so baby about chili and my young one who is now learning to sprinkle some chili flakes over his soup.
Thai red fish curry is one of my favorite. Though I am not making it firing hot as before but it is always need be packed with flavors and aromas. It is simple and quick, perfect for a quick lunch over the plate of mounted hot rice.
Thai Red Fish Curry
Ingredients: (4 servings)
500 gm fish (sliced or filleted)
1 1/2 tbsp Thai red curry paste
1 tsp sugar
1 tbsp fish sauce
2 cup coconut cream
Few kaffir lime leaves- optional
1 tbsp oil
Heat the pan over the medium heat and add oil.
Add red curry paste and stir for few minutes or until fragrant and the oil rise to the surface.
Add 1 cup of coconut cream and 1 cup of water and bring to boil.
Add fish, kaffir lime leaves and gently stir.
Let the fish cooked in the curry sauce for 5-7 minutes with the lid on.
Open the lid and check if the fish is cooked thoroughly.
Add sugar and fish sauce to taste.
Add the rest of coconut milk and cook further for a minute or until the curry is about to bubble.
Check the seasoning.
Serve hot with some rice.
It was not too spicy, but really aromatic and delightful. The fish was fresh and the sauce was so creamy. I loved when the rich curry melt into steamy hot rice and we quickly scooped it up to our mouths believing any second less the flavor would minimized. Everyone enjoyed the curry, and you could really know they did love it when they went for the second round.
Do you like spicy food? What your favorite spicy curry?