Thai Red Curry with Fresh Fish

Name: Thai Red Curry with Fresh Fish
Ingredients: 2 tablespoons Olive oil or coconut oil; 2 tablespoons Red Thai curry paste; 2 pieces Lemongrass; 1 tablespoon Grated ginger; 1 heaping tablespoon Brown sugar; 1 tablespoon Chopped garlic; 1 can (regular) Coconut milk; ½ cup Chicken stock or vegetable stock/water; To taste Green beans; To taste Yellow bell pepper; To taste Canned bamboo shoots (drained and rinsed); 1 pound Hatock fillets (fresh fish); 1 tablespoon Thai fish sauce; As needed Lime wedge or lime juice; To garnish Cilantro

15 ingredients · from Nadine's Coastal Kitchen

Ingredients

2 tablespoons Olive oil or coconut oil
2 tablespoons Red Thai curry paste
2 pieces Lemongrass
1 tablespoon Grated ginger
1 heaping tablespoon Brown sugar
1 tablespoon Chopped garlic
1 can (regular) Coconut milk
½ cup Chicken stock or vegetable stock/water
To taste Green beans
To taste Yellow bell pepper
To taste Canned bamboo shoots (drained and rinsed)
1 pound Hatock fillets (fresh fish)
1 tablespoon Thai fish sauce
As needed Lime wedge or lime juice
To garnish Cilantro

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Method

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Watch the original: “Thai Red Curry with Fresh Fish” by Nadine's Coastal Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.