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Wednesday, December 4, 2013

Fish with Spicy Red Curry Sauce

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I've finally gotten to posting this recipe. It's been what- a week and a half?- since I said I would. I apologize.

This is actually a very simple, very tasty dinner. The fish was nice and crispy on the inside. The curry sauce added some kick and kept the fish from being boring. It was a nice change from ordinary white fish. It would also be good served with green beans and roasted sweet potatoes for a complete meal.

Plus, it had something to do with The Hunger Games and we all know that I'm a sucker for anything that is remotely related to The Hunger Games ;). Even if you don't like the books or movies hopefully you'll enjoy this recipe.

On a completely separate note, who's excited for Christmas? *shoots arm up into the air* Me! I love the gingerbread/peppermint season. (Yum, peppermint ice cream. ;) The goal this Christmas season is to Paleo-ize my grandma's sugar cookie recipe, make dairy-free peppermint ice cream, and gingerbread fudge. Fudge sounds so good right now....

Back to the recipe, if you're vegan or vegetarian, try using tofu for this recipe. Just make sure you get it crispy on the outside because it makes the dish a hundred times better.

4 white fish filets, preferably about an inch thick  (if they're frozen, make sure they're completely thawed before you cook them)
1-2 T. coconut oil
salt, to taste (we used thyme and lemon salt from Trader Joe's)
2 T. red curry paste
1 T. olive oil
1/2 c. coconut milk
1/4 tsp. fish sauce
1/4 tsp. coconut palm sugar 

1. Heat pan over medium-high heat. Once it's hot, add the oil.
2. Carefully place the fish in the pan, so you don't get splattered by the hot oil. Cook for 3-4 minutes. If your fish is thinner, cook for 2-3 minutes.
3. Meanwhile, heat the olive oil in the separate pan over medium-low heat and mix with the curry paste. You can leave this unattended while you...
4. Flip the fish, sprinkle salt over it, and let it cook for another 3-4 minutes.
5. Now, add the coconut milk, fish sauce, and palm sugar to the curry sauce. Cover with a lid and let heat through. You know it's done when it start's to bubble.
6. If the fish isn't crispy enough for your liking or still raw in the middle, cook an additional minute. I wouldn't cook it much longer, because you don't want it to get tough.
7. Serve the curry in a small bowl and the fish on a plate with your choice of sides.

Inquiry of the Day:

Any favorite Christmas foods that you'd like to have made gluten-free, vegan, Paleo, etc.? 


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