Here is how Thai Fish Curry Recipe - Wine & Dine with Jeff might help you in weight loss
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Before you jump to Thai Fish Curry Recipe - Wine & Dine with Jeff recipe, you may want to read this short interesting healthy tips about Some Foods That Are Good For Your Heart.
You already have some knowledge of how important it is to have a healthy heart. Here’s a thought: How can the rest of your body continue to be healthy if your heart isn’t healthy? You already know that if you want your heart to be healthy, you need to stick to a good and healthy lifestyle and exercise regularly. Do you know, though, that several specific foods are good for improving the health of your heart? Today, you will learn which foods are good for your heart.
Fish is one of the healthiest meats out there. You’re probably already aware of this as your physician has told you to ingest some fish at least two or three times every week. This is particularly true for individuals whose hearts are not in good shape. Fish is loaded with Omega 3’s which are what lets your body process bad cholesterol. Try to include fish in two meals per week.
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We hope you got benefit from reading it, now let’s go back to thai fish curry recipe - wine & dine with jeff recipe. To make thai fish curry recipe - wine & dine with jeff you only need 14 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Thai Fish Curry Recipe - Wine & Dine with Jeff:
- Get 4 (6 oz) pieces of haddock fish fillet (you can also use Cod and Halibut)
- Take 2 tablespoons grapeseed oil
- Use 1/2 cup shallots diced
- Prepare 1 tablespoon finely graded ginger
- You need 3 garlic cloves minced
- Prepare 3 tablespoons red curry paste
- Prepare 1 tablespoon brown sugar
- You need 1 1/4 cup coconut milk (full of fat)
- Provide 1 1/4 cup chicken stock
- Get 1 lemon grass stock pounded out cut in half
- Use 1 tablespoon fish sauce
- Use 2 tablespoons cilantro
- Get 3 scallions diced green parts only
- Use Juice of 1 lime
Instructions to make Thai Fish Curry Recipe - Wine & Dine with Jeff:
- Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.
- Incorporate the curry paste with the sauteed vegetables and saute for one minute.
- Stir in your wet ingredients coconut milk and chicken stock once incorporated add the brown sugar and fish sauce and simmer for 8 minutes the sauce will reduce about 1/2 cup.
- Cut root and stem off lemon grass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemon grass from sauce.
- Salt the fish fillets add them to the red curry sauce and place a lid on and simmer for 5 to 7 minutes depending on the thickness of your fish. Very important note the sauce should not be on a rolling boil just a slight simmer for poaching the fish.
- In the last minute of cooking add the lime juice, cilantro and scallions to the sauce.
- Serve the Thai red curry fish on your favorite rice or saute some fresh spinach with garlic and olive oil and serve on top of the spinach.
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