Thai Red Crispy Skinned Cod Curry
The easiest and most flavourful homemade Thai red curry you will ever make!
Ingredients
- 4 skin on cod portions
- 3 tbsp vegetable oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 6 tbsp red curry paste
- 800 ml coconut milk
- 2 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 pack thai basil plus extra to serve
- 1 red chilli sliced diagonally
- ginger 2 inch piece, cut into matchsticks
- cooked jasmine rice to serve
Instructions
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat. Fry the ginger and garlic pastes for 2 minutes. Add the red curry paste and allow to sizzle for a few seconds. Then pour in 800ml coconut milk.
- Bring the mixture to the boil then reduce to a simmer. Stir a little, and wait for the oil to rise to the surface.
- Add 1 tbsp of the fish sauce and pinch of brown sugar. Make sure to taste at this stage. If you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, then remove from the heat. Add in the Thai basil, reserving a few leaves to garnish later.
- Heat 2 tbsp vegetable oil in a frying pan over a medium to high heat. Once the pan is hot, add the cod skin side down for 4-5 minutes before flipping the fish over, cooking on the other side for 3-4 minutes.
- Spoon the curry into four bowls and scatter with the chopped red chilli, ginger matchsticks and a few Thai basil leaves.
Notes
The Thai basil leaves can be substituted for coriander if you prefer.
Tried this recipe?Let us know how it was!