Thai Red Curry with Seabass by Kwanghi Chan
| Serves: 4 | Category: Curry, Fish & Seafood | Chef: Kwanghi Chan | Course: Mains | Machine: Food Processor | Total time (min.): 30 |
Aromatic and flavoursome, Kwanghi’s Thai red curry features a fresh and punchy paste laced with silky coconut milk for a rich and comforting sauce. Kwanghi uses Seabass, but you can use any fish that you prefer.
Ingredients
For the curry paste:
- 15 red chilies
- 4 shallots, chopped
- 4 garlic cloves, chopped
- 1 thumb-sized piece of ginger, chopped
- 1 stalk lemongrass, thinly sliced (white part only)
- 1 tbsp coriander seeds, toasted and ground
- 1 tsp cumin seeds, toasted and ground
- 1 tsp black peppercorns, ground
- 1 tsp salt
For the Thai red curry with seabass:
- 2 tbsp vegetable oil
- 3 tbsp Thai red curry paste
- 1 can (400ml) coconut milk
- 1 cup fish or chicken stock
- 2 lime leaves
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 500g seabass fillet, cut into half pieces
- Salt and pepper, to taste
- Fresh coriander for garnish
Tools
- MultiPro Go
