just me

Thai Red Curry Fish and Shrimp

In Fish, Seafood on March 18, 2010 at 6:09 pm

Coconut milk makes everything better!

I love Thai food so much! Really, anything that involves coconut milk is tops on my list. Whenever the Mr. and I are discussing the possibility of takeout, I always mention Thai, and he always says no. He’s afraid of it. He thinks it’s all so spicy that it will blow his colon clean out the back of his shorts. I try to tell him that they’ll make it as spicy or as mild as you want it, but he doesn’t believe me.

I decided to prove it to him instead. I figured if he came home from work and the only edible thing in the house was red curry, he would have no choice but to try it. And he did. And loved it. Of course. I made it pretty mild, using only a tablespoon of curry paste, but feel free to add more if you’re adventurous. If you’re new to red curry, start with one tablespoon and taste it, and gradually add more until the heat is at your perfect level. See? Customizable, once again!

Thai Red Curry Fish and Shrimp


2 tablespoons canola oil

2 cups chopped bok choy

14 ounces coconut milk

1 tablespoon (or more) red curry paste

2 tablespoons brown sugar

dash fish sauce

1/2 pound shrimp, peeled and deveined

2 6-ounce Mahi fillets

4 tablespoons dried basil


Heat oil in a large pan over medium heat. Add bok choy and saute 5 minutes or until tender. Remove from pan and set aside.

In the same pan, over medium heat, combine coconut milk, curry paste, brown sugar, and fish sauce. Simmer gently, stirring frequently, until thickened – about 5 minutes.

Stir bok choy into sauce. Empty sauce into a bowl and set aside. Keep using that same pan.

Coat fish and shrimp with basil, and saute over medium heat until shrimp is no longer translucent, and fish flakes easily with a fork.

Add sauce back into pan, toss to coat, remove from heat.

Serve over jasmine rice.

Close your eyes as you ride the dream that is red curry. Go ahead, drink the sauce…


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