How to Make Vietnamese Fish in Red Curry
Vietnamese Fish in Red Curry is a delightful and aromatic dish that showcases the vibrant flavors of Southeast Asia. This recipe combines tender fish with a creamy coconut curry sauce, making it a standout meal for any occasion. Follow this simple guide to create a delicious Vietnamese fish dish that is sure to impress your friends and family.
Ingredients
To make Vietnamese Fish in Red Curry, you will need the following ingredients:
- 500g fish fillets (such as tilapia, catfish, or snapper)
- 1 can (400ml) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 cup of green beans or spinach
- 2 teaspoons fish sauce
- 1 tablespoon sugar
- Fresh basil or cilantro for garnish
- Steamed rice for serving
Instructions
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Cut the fish fillets into smaller pieces for even cooking. Slice the onion and red bell pepper, and wash the green beans or spinach thoroughly.
Step 2: Cook the Curry Base
In a large pan or skillet, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, sautéing until the onion becomes translucent. This should take about 2-3 minutes.
Step 3: Add the Red Curry Paste
Stir in the red curry paste and cook for another minute until fragrant. The curry paste will infuse the oil and create a rich base for the dish.
Step 4: Incorporate Coconut Milk
Pour in the coconut milk, stirring well to combine it with the curry paste. Bring the mixture to a gentle simmer.
Step 5: Add Vegetables
Once simmering, add the sliced red bell pepper and green beans or spinach to the pan. Allow the vegetables to cook for about 3-4 minutes until they start to soften.
Step 6: Cook the Fish
Gently add the fish pieces to the curry and simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to stir too vigorously, as the fish can break apart.
Step 7: Seasoning
Season the curry with fish sauce and sugar, adjusting the flavors according to your preferences. Taste and add more seasoning if necessary.
Step 8: Serve
Once everything is cooked and well combined, remove the pan from heat. Garnish your Vietnamese Fish in Red Curry with fresh basil or cilantro for a burst of freshness.
Serve the curry hot over steamed rice, ensuring you spoon plenty of the luscious sauce over the fish. Enjoy!
Tips for the Best Results
- Try to use fresh fish for the best flavor and texture.
- Adjust the level of spiciness by adding more or less red curry paste.
- Feel free to add other vegetables like zucchini or eggplant for variety.
- Leftovers can be stored in the refrigerator for up to 2 days; just reheat before serving.
With its rich flavors and simple preparation, Vietnamese Fish in Red Curry is a fantastic way to bring the taste of Vietnam into your home. Enjoy this delightful dish with friends and family, and savor every bite!