Red Curry Fish with Cilantro & Peanuts

I absolutely love Thai food and came up with this dish as a tweak on my classic coconut curry recipe (seen here and here). A simple broth is made out of a few pantry ingredients (no need to make your own curry paste) that the fish poaches in. I like rockfish for its neutral flavor and flaky texture and because it holds up well once its been cooked. The chopped peanuts add a satisfying crunch that I think is necessary in any fish dish that doesn't have a crispy skin. It's a fast, healthy, and flavorful meal that will spice up your average weeknight.


Related Recipes:
- Thai Curry Chicken Drummettes
- Thai Chicken Curry
- Shrimp in Thai Curry Sauce


Red Curry Fish with Cilantro & Peanuts:

• Add 2 heaping tsp. red curry paste* to a skillet over medium heat and stir until fragrant, about 1 minute.
• Whisk in 1 c. chicken stock** and one 14 oz. can of light coconut milk until paste dissolves.
• Add in 2 tsp. fish sauce, a pinch of sugar, a pinch of salt, and a very small pinch of cayenne pepper.***
• Let sauce simmer for 5-10 minutes, or until slightly reduced.
• Season 3/4 lb. boneless skinless rockfish fillets**** with salt and nestle into the curry sauce.
• Cover pan with a lid and cook for 6-8 minutes, or until fish is opaque and flakes easily.
• Remove the fish from the sauce and divide onto plates. Stir the juice of 1 lime into the sauce and check for seasoning.
• Pour sauce over the fish, then sprinkle each plate with 1 tbsp. minced cilantro and 1 tbsp. chopped roasted peanuts.

Serves two

*Available in the Thai/Asian aisle of most grocery stores.

**Or fish stock or clam juice. I like chicken stock for its neutral flavor.

***If you want it spicy. Some curry pastes might already be very spicy.

****About 3-4 fillets. You can substitute with any other thin, flaky whitefish.