My sister Skyped me this recipe today. She’d made it the other day and said it was easy and delicious.
- 2 fish fillets (red snapper, salmon, tilapia etc)
- 1 tbsp of red curry paste
- 1 cup of light coconut milk
- 1 cup of sliced mushrooms
- 1 small head of bok choy
- 1/2 tbsp brown sugar( i used stevia),
- juice of 1 lime and
- 1 tsp of olive oil ( I used flax seed oil).
In a small saucepan, combine the curry paste, milk and sugar, cook over low heat until the mixture thickens slightly, then add half the lime juice and set aside.
Chop the bok choy into bite size pieces and boil until they are tender but still firm. Drain.
In a saute pan, heat the oil on medium heat. Season the fillets and place them skin side down. Cook until the skin is cripsy and golden. Flip and cook until the fish flakes when proded gently w/ a fork.
Remove the fillets and immediatley add the mushrooms, bok choy, and remaining lime juice. Cook for 3 minutes. Divide the veggies onto two plates, place a fillet on top and drizzle the curry sauce around the fish.
I had curry paste in the refridgerator–that Thai Kitchen kind you find in a jar in the ethnic section of the grocery store. I had some peppers (of all colours) I wanted to use up. And I had a box (like a juice box) of coconut milk I’d been meaning to use on something. Today was the day!
I bought fish and what I thought was bok choy at the Migros downstairs. I brought it back up to the apartment and started chopping. I chopped up my peppers into slices (about a half of each red, orange, yellow, and green). I also had fresh garlic and a large fresh onion. I sliced the bok choy into bite-sized pieces. (My bok choy turned out to be Swiss chard, but it was leafy and green, so it did the job).
Other than the substituted ingredients, I followed the above recipe (oh–one more thing, I used three tablespoons of curry sauce. I just added until I felt it was palatabley spicy enough. Three tablespoons did NOT make it an inferno, nor sweat-breaking. Three tablespoons made it just palatabley spicy–enough to make my tastebuds zing.)