How to make Thai Inspired Red Curry Fish with Chef John Beilfuss!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier with fresh ingredients.

white fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based and can absorb flavors well.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

Heat peanut oil in a hot wok until shimmering.

Add diced red bell pepper, frozen peas, and half of the diced green onions; stir-fry for a couple of minutes until softened.

Add a pinch of salt to the vegetables while stir-frying.

Stir in minced fresh ginger and Thai red curry paste; cook for about a minute to dissolve the paste.

Add one can of coconut milk and 1/4 cup of water; stir well.

Bring the mixture to a boil, then reduce heat to simmer until it thickens to a heavy cream consistency, about 5 minutes.

Stir in 2 tablespoons of sugar and taste for seasoning; adjust if necessary.

Remove the sauce from heat and set aside.

Heat peanut oil in a non-stick pan until hot.

Salt the grouper fillets on the surface and add them to the hot oil.

Cook the fish over medium-high heat, aiming for an internal temperature of 135°F, flipping after about 4 minutes.

Once the fish reaches the desired temperature, remove it from the pan.

To plate, scoop some sauce onto the plate, place the fish on top, add another scoop of sauce over the fish, and garnish with cilantro and diced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens