Sunday, January 9, 2011

Red Thai Curry Haddock

Red Thai Haddock:

1 lb cubed, skinned, haddock
1 tbsp oil
1 onion thinly sliced
2 tomatoes diced (out of season, 1/2 cup canned diced tomatoes works well)**
14 oz can coconut milk
1 tbsp Thai red curry paste
1/2 tbsp lime juice
1 tbsp Soy sauce
Pinch fresh basil & cilantro leaves
Salt & pepper

Heat the oil in large pan and add the onion - cook well until brown in color.
Add the tomatoes and cook for 1 minute then stir in the curry paste & coconut milk.
Bring to gentle simmer and add the fish, cook gently for 4 - 5 minutes until the fish is tender.

Stir in the lemon juice, soy sauce, fresh herbs and season to taste.
Serve with jasmine rice.

** I used stewed tomatoes that already had basil in them and skipped the fresh basil.


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