I am very picky on the curry paste I will use. I find most brands too bland. Maesri is the only one I have found that I like, and that is what my old roommate used, who taught me how to make curry. You can find Maesri curry paste on amazon or at ethnic markets. I like to serve this curry over jasmine rice, and on top of a bed of sauteed spinach.
To make this #dinnerdoneby9am I make the sauce in the morning, refrigerate all day, then reheat and poach the fish just prior to serving.
-1 Tbsp canola oil
-1 onion, sliced
-2 (14 oz) cans coconut milk
-2-4 heaping Tbsp red curry paste
-2 tablespoons soy sauce
-2 tablespoons kaffir lime powder (or lime juice)
-3-6 tablespoons brown sugar
-4 pieces tilapia, or other white fish (thawed if frozen)
-1/3 cup basil leaves, coarsely chopped (use Thai basil if possible)
Heat oil in a medium pot, over medium heat. Add onion and cook until soft, about 5-10 minutes. Add coconut milk. Stir in curry paste until well blended. Bring to a boil and let simmer 5 minutes. Add soy sauce, lime powder/ juice and brown sugar, simmer for 5 more minutes. Stir in basil and simmer 5 more minutes. Add tilapia, shake pan to coat fish with sauce. Cover and simmer until the fish pieces turn opaque and flake easily with a fork, about 5-7 minutes. To serve, lay a bed of rice in a serving dish, layer spinach on top of that, a piece of fish on top of that, and a generous ladle full of curry sauce poured over top.
I stumbled on your blog & enjoyed it! This looks sooo yummy! I love talapia!
You are such the Little Gormet Homemaker, aren't you? Where do you come-up with all these interesting and unique dishes?
This looks good, but I think thai and curry would be too hot/spicy for the tongues of my husband and I.
Anyway, take care.
P.S. Are you still loving your new home (smiles)?
Thanks for stopping by Tiffany! I'm enjoying checking out your blog as well!
Mrs. Lady Sofia, I LOVE food and have ever since I was young. When we used to have cable my favorite thing to watch was Foodnetwork or Top Chef. I sit down and read a cookbook like it's a murder mystery novel; cover to cover, and completely absorbed in it. I get inspired my recipes that I read, but always change them around some, make them healthier, and throw my own signature twist on them. I love spicy food, so this dish is a little spicy… but not too hot, as my husband doesn't like anything much more than medium. If you wanted to try this mild, you could start off just using a 1/2 a Tbsp. of the curry paste, and then increase to 1 Tbsp. if you can handle more heat. Or you could add an extra cup of coconut milk or chicken broth to think it out and tone down the heat. And we are definitely LOVING our new home, and living in New Orleans in general!
Shannon