Ingredients and Weight:
- Fish fillets (such as tilapia or cod): 1 pound (450g)
- Red curry paste: 1/4 cup (60ml)
- Coconut milk: 1 can (13.5 ounces/400ml)
- Fish sauce: 2 tablespoons (30ml)
- Brown sugar: 1 tablespoon (15g)
- Lime juice: 1 tablespoon (15ml)
- Kaffir lime leaves (fresh or frozen): 3-4 leaves, torn into small pieces
- Lemongrass (fresh or frozen): 1 stalk, sliced thinly
- Red bell pepper: 1/2, thinly sliced
- Green onion: 1/4 cup (5g), thinly sliced
- Cilantro: 1/4 cup (5g), chopped
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
3
Preparation Method Steps:
- In a large skillet or Dutch oven over medium heat, combine the curry paste, coconut milk, fish sauce, brown sugar, lime juice, kaffir lime leaves, and lemongrass.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add the fish fillets, bell pepper, and green onion. Simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.
- Stir in the cilantro just before serving.
Nutritional Information:
- Calories: 320 per serving
- Protein: 30g
- Carbohydrates: 35g
- Fat: 15g
Dish Characteristics:
- Creamy and flavorful Thai curry sauce
- Tender fish fillets
- Sweet and savory with a hint of heat
- Vibrant and colorful vegetables
User Comments:
- "This dish is a perfect blend of American and Thai flavors."
- "The curry sauce is rich and addicting, and the fish is cooked to perfection."
- "I love the combination of sweet and savory flavors, and the vegetables add a nice crunch."
Special Precautions and Tips:
- If you don't have red curry paste, you can substitute with green curry paste or yellow curry paste.
- Adjust the amount of fish sauce and brown sugar to taste.
- Serve with jasmine rice or noodles.
