It’s Foodie Friday! We have another yummy Asian inspired dish for you today. Cod or halibut fillets poach in a flavorful, curry broth that comes together in a hurry. The condiment that makes the dish is the red curry paste. We love having it on hand to add a little spice to stirfrys!
Thai Red Curry Poached Fish
2 Tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 Tbsp minced fresh ginger
1 Tbsp red curry paste (find it in the Asian section of the grocery store, use up to 2 Tbsp for more spice. 1 is quite mild)
1 Cup coconut milk (canned)
1 Cup chicken stock
2 cod or halibut fillets (about 6 oz each) or ¾ pound peeled and deveined shrimp
juice of half a lime
Add the olive oil to a large, deep skillet and heat over medium until the oil is shimmering. Add the onion and bell pepper and sautee for 3-4 minutes, stirring occasionally, until starting to soften. Add the ginger, garlic, and red curry paste and sautee for 2 minutes more until fragrant.
Add the coconut milk and chicken stock and bring to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Add the fish (or the shrimp) and poach until fish is cooked through and flakes easily with a fork (or until shrimp are pink), about 5 minutes (less for shrimp). Stir in the lime juice and serve with in shallow bowls with spoons so you can enjoy the broth!