Crispy Fish with Red Curry and Coconut Milk

Crispy Fish with Red Curry and Coconut Milk

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  • 1 pound fresh fish, cut into 4 fillets
  • Salt and pepper, to taste
  • Rice flour, for dredging
  • 1/4 cup high-heat oil, divided
  • 1 small shallot, thinly sliced
  • 1/2 cup sliced morel mushrooms (substitute sliced shiitakes if morels are unavailable)
  • 12 to 16 green beans, stems removed and lightly blanched
  • 1 tablespoon each minced garlic and fresh ginger
  • 1 tablespoon Thai red curry paste
  • 1 1/2 cups unsweetened coconut milk
  • 2 tablespoons fish sauce
  • 1/4 cup each chopped fresh cilantro and basil, plus extra for garnish
  • Lime wedges, for serving


Sprinkle fish fillets with salt and pepper. Dredge lightly in rice flour. In a small sauté pan, heat 2 tablespoons oil and fry fish for 3 to 4 minutes per side, until golden brown and crispy.

Meanwhile, in a second sauté pan or wok, heat remaining 2 tablespoons oil and sauté shallots, morels and green beans, garlic and ginger until morels are tender. Make a well in the center and stir in red curry. Cook for 20 seconds. Add coconut milk and fish sauce and heat through (don’t bring coconut milk to a boil.) Stir in chopped herbs.

Place fish on a serving platter and pour over the sauce. Garnish with whole sprigs of cilantro and basil and serve with lime wedges.

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