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Thai Fish Curry

by Annalisa Brown (follow)
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On-set film caterer Andrew Teo from Gypsy Kitchen serves our cast and crew of 40, a daily dose of breakfast, lunch and afternoon tea, such is the perk of working in the film industry. Andrew’s ability to cook interesting, healthy and delicious food over a period of two months of filming necessitates that his dishes are not overly complicated to cook and serve. From the crew’s perspective, we get to sample a myriad of dishes every day with a selection of one red meat, one white meat and a vegetarian dish on offer.

One dish that had even the most die-hard anti-fish brigade tucking in, was Andrew’s Thai Fish Curry. I was dumbfounded watching and hearing these fish detractors going back for seconds. Personally, I love fish, all fish and seafood and generally will eat fish every day for lunch or dinner.

I begged Andrew for his secret Thai Fish Curry recipe, which he willing parted ways with. It’s ridiculously easy to make and the result WILL have those fish detractors licking their plates clean. I kept the meal simple by serving the curry with steamed green beans, jasmine rice and garnished with some crispy fried Thai basil leaves.

Thai Fish Curry served with steamed Green Beans, Jasmine Rice and crispy fried Thai Basil leaves.


Preparation Time: 5 minutes
Cooking Time: 30 minutes
Makes: 6 servings

Ingredients
1kg Ling Fish Fillets
1 Tablespoon Fish Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Red Curry Paste
400g Can Coconut Cream

Method
Place fish fillets into a baking tray.

Place Ling Fillets into a baking tray.


Combine the fish sauce, brown sugar, red curry paste and coconut cream in a saucepan.

Bring the red curry sauce to a simmer, stirring constantly.

Combine the fish sauce, brown sugar, red curry paste and coconut cream in a saucepan and bring to a simmer.


Pour the sauce over the fish fillets. Cover with foil and place into a pre-heated oven.

Bake at 170 degrees for approximately 30 minutes.

Pour curry sauce over the fish fillets, cover with foil and bake for 30-minutes in a pre-heated oven.


While fish is baking, steam some green beans and jasmine rice.

Remove the fish from the oven and serve with the beans and rice. Garnish with some crispy fried Thai Basil.

The anti-fish brigade will lick their plates clean once they taste this Thai Fish Curry.


Categories
#Fish
#Ling
#Thai
#Easy
#Quick
#Rice
#Green Beans
#Red Curry
#Fish Sauce
#Coconut
#Kid Friendly
#Make Ahead
#Main
#Seafood
I like this Recipe - 24
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