Thai Red Fish Curry
This vibrant spicy Thai Red Fish Curry is ready in 20 min and loaded with fresh fish and spices. This flavor-packed fish curry will make a grand statement on your dinner table.
1 1/2 cups water
1 clove garlic, smashed
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 1/4 cups whole milk
1 1/2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 teaspoons red Thai curry paste
1 3/4 teaspoons brown sugar
3/4 teaspoon salt
1 tablespoon cooking oil
2 pounds red snapper whole fish or fillets
1/3 cup cilantro leaves (optional)
2 red hot chilli sliced (optional)
Step 1: In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with 1/4 teaspoon salt. Cook the fish until golden, about 4 minutes. Turn, reduce the heat to moderate. Add the milk, fish sauce, curry paste, brown sugar, and 1/2 teaspoon of the salt and bring to a simmer, stirring occasionally. and continue cooking until just done, about 4 minutes longer for every 1-inch-thick fish.
Step 2: Sprinkle with the cilantro and red hot chilli, if using, and serve with the lime slices.