From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Preparation
1
Rinse the fish under cold water, pat dry, and cut into cubes about ¾ inch in size. Place in a bowl or shallow dish and toss with the flour, a little salt, and pepper. Set aside.
2
Peel the shallot and garlic cloves and finely dice them. Rinse the chili pepper, slice it lengthwise in half, and cut into thin strips. Finely grate the ginger. Peel the carrot and cut into small matchsticks or thin half-moons. Rinse the sugar snap peas and either leave them whole or cut in half, depending on their size. Wash the bell pepper and cut into small pieces. Rinse the green onions and slice the green parts into rings or thin strips.
3
Trim off the hard, woody ends of the lemongrass and remove the outer, dry leaves. Split the inner, pale, tender part lengthwise and finely chop it.
Cooking
1
Heat 1 teaspoon of oil in a pan or wok. Add the fish pieces and sear on all sides for 3–4 minutes until lightly browned. Remove from the pan and set aside.
2
Add the remaining oil to the wok. Sauté the shallots, garlic, ginger, and lemongrass for 30 –60 seconds, then add the chili and vegetables and cook for another 2–3 minutes, stirring frequently.
3
Add the sugar and let it briefly caramelize, then stir in the red curry paste. Reduce the heat slightly and deglaze with the coconut milk and fish sauce. Let the curry simmer for 6–8 minutes.
4
Add the pieces of fish and let them simmer for another one to two minutes.
Serve
1
If needed, season the curry with salt and pepper, and serve with the spring onions and, if desired, fresh coriander.
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Tips & Tricks (5)
- Toast Your Curry Paste 🔥Bloom the red curry paste in hot oil for 1-2 minutes before adding coconut milk to deepen its flavors and eliminate raw paste taste, creating a richer sauce foundation.
- Bruise Your Lemongrass 🌿Gently crush lemongrass stalks with the side of your knife before adding to release aromatic oils, maximizing the authentic Thai fragrance in your curry.
- Fish Fillets Last, Gently 🐟Add delicate white fish in the final 3-4 minutes of cooking and stir minimally to prevent it from breaking apart and becoming mushy in the sauce.
- Balance Sweet and Savory 🍯Add sugar gradually while tasting—it should balance the fish sauce's saltiness and curry paste's heat, creating complexity rather than masking flavors.
- Cilantro & Green Onions Last 🌱Stir in fresh herbs just before serving to preserve their vibrant color, crisp texture, and bright citrusy notes that elevate the entire dish.
Recipe Facts
Diet at a Glance
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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