Recipe for this Red curry paste is under ''stocks, sauces'' or you could buy already made.
Fish Thai Stew Recipe
Serves 6
1 kg white firm fish - cut into pieces
2 onions chopped
6 garlic cloves chopped
2 cm fresh ginger chopped finely - using a teaspoon to peel it works well.
1 -2 tbsp red curry paste, depending on how hot and spice it is - I used my recipe (under stocks, sauces - called red curry paste). When I make it, I freeze it in ice cube containers.
2 sweet potatoes (kumara) cut into cubes
4 cups fish stock
400 ml coconut milk
1 lemon juice
4 tbsp tomato paste - option
Cooked Rice - brown or basmati rice.
Method
Cook your rice
1 - In a large pot cook on low with a lid on, the onions until soft.
2 - Add garlic, ginger and red Thai paste, cook for a few minutes, stirring.
3 - Add stock and sweet potato (kumara) and cook with the lid on, until tender.
4 - Add coconut milk, lemon juice and bring up to the boil, taste, season.
5 - If you are ready to serve - Add the fish, I now turn the element off and with the lid on just leave the fish to cook in the hot liquid. Don't over cook your fish, otherwise it will fall apart.
Serve with rice.
Sweet Potatoes, ginger, lemon, garlic and onions already to go.
This is the coconut milk, fish stock and two frozen lumps of red curry paste, that I make and freeze in ice cubes.
Just added the fish stock and cooked the sweet potatoes in it. Then once cooked I added the coconut milk.
Adding the fish just before serving so it does not over cook.
