Do you love your Thai Curries? So do we.. Lots of big flavors – A nice & easy, one pot /midweek dinner. The recent return of Rock Salmon (Spurdog) to our fish counters, had us thinking of this recipe straight away. It is a perfect fish for it.
500g Rock Salmon or any other firm fish , sliced into 1 inch thick pieces (2-3 servings)
1 tablespoon Veg oil
2 medium onions, sliced
4 cloves garlic, chopped
3 teaspoons red curry paste (we used Thai Massaman Curry paste)
few sprinkles of salt
1 teaspoon brown sugar
400g tinned chopped tomatoes
200g vegetable stock
2 tablespoons of coconut cream or cream -
optional Serve with fresh coriander, fresh chillies, lime wedges, naan bread and boiled rice
Warm a wide shallow pot or frying pan on a medium heat, bring oil to sizzling temperature and add the sliced onions. Cook gently for 10-15 minutes until the onions are completely soft
Add the chopped garlic and cook for a further few minutes.
Add the red curry paste, salt and sugar, stir to cook the paste for 2-3 minutes.
Add the tin of chopped tomatoes and the vegetable stock. Simmer the sauce to reduce and thicken for about 15 minutes. Optional: Stir in some coconut cream (the solid part from the tin) or cream if you wish for a creamier finish.
Place the pieces of Rock Salmon in the sauce and spoon over the top, Cover with a lid and simmer for a further 5 minutes or until the fish is cooked to your liking.
Taste the sauce, adjust the seasoning if needed, squeeze over some lime juice, Sprinkle with the chopped Coriander and serve straight away with rice, naan, fresh coriander & fresh chilli slices.