Thai curry will keep for a long time in your refrigerator. #k5evening
SEATTLE – Thai cuisine is a popular restaurant choice here. But chef Tom Douglas has a Thai recipe you can make at home. He joined us from the kitchen of the Hot Stove Society.
Redfish in the Red Sea
- 1 cup pumpkin, cut into medium chunks
- 1 can of coconut milk
- 8 ounces of fresh baby spinach
- 1 tsp Mae Ploy red curry paste, start with 1 tsp to test the heat, add more if desired
- 2 tbsp vegetable oil
- 1.5 pounds wild Washington rockfish, about 5 fillets
- Using a large skillet over medium-high heat, sauté the pumpkin until the edges turn brown and crispy. Lower the heat to low.
- Add spinach. Toss and turn the spinach in the pan to wilt, making room for you to continue adding more.
- Cook spinach until wilted and not cooked through. Wilted will keep it less watery.
- In a medium skillet over medium-low heat, add vegetable oil and red curry paste. Whisk until smooth and sauté for about 3 minutes.
- Add the coconut milk to the curry and whisk until smooth.
- Add the redfish to the curry and lightly blanch the redfish over medium-low heat.
- The total cooking time is a few minutes until the internal temperature of the redfish reaches 120° degrees.
- Using a large serving dish, spread the spinach and pumpkin over the dish.
- Place the redfish on the spinach and pumpkin.
- Gently pour the curry over the fish and serve immediately.
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