Umami Recipes
Umami Recipes

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Thai Red Curry with Fish

4 servings

servings

25 minutes

total time

Ingredients

2 tbsp red curry paste

4 cups water

5 tbsp coconut powder or 400 ml coconut milk

1 lime, thinly peeled (peel a very thin layer to avoid the white pith, which will make the soup bitter) or 6 lime leaves

1 lemon, thinly peeled, or 1 lemongrass stalk, finely chopped

3 tbsp sweetener

4 tbsp fish sauce

1 sweet potato, chopped into 1cm cubes

1/2 cup frozen peas

1/2 cup broccoli

350g (about 3 large) frozen basa fillet

Cauliflower rice and beans, to serve

Optional: 2 garlic cloves, crushed; 1cm knob ginger, crushed; fresh coriander leaves

Directions

Fry off the curry paste in a touch of water.

Add more water, coconut powder, lime peel, lemon peel, fish sauce, sweetener and the juice of lime and lemon.

Add chopped sweet potato and boil 10 mins until nearly soft.

Season to taste until the soup is almost too acidic, salty and sweet. This will be balanced out by the ingredients.

Muddle the xanthan gum in a little water and stir through.

Scoop the sweet potato to one side and slide frozen fish into the broth. Top with the sweet potato and simmer 5-10 mins.

Add brocolli and peas at the very end.

Serve on a bed of cauli rice and black beans, or make it soup with glass noodles.

Notes

2024-03-27:

Next time: never use vegetable oil! Use the coconut solids from the coconut milk.

Nutrition

Serving Size

-

Calories

530 kcal

Total Fat

-

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

-

Dietary Fiber

-

Total Sugars

-

Protein

-

4 servings

servings

25 minutes

total time
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