Thai Red Curry Fish (Gaeng Phed)

Name: Thai Red Curry Fish (Gaeng Phed)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: thai
Ingredients: 350 g Sea bream fillet; 400 ml Coconut milk; 3 tbsp Red curry paste; 150 g Thai eggplant; 1 piece Red bell pepper; 15 g Thai basil; 1 piece Lime; 2 tbsp Fish sauce; 1 tsp Cane sugar; 10 g Fresh ginger; 1 tbsp Coconut oil; 3 pieces Kaffir lime leaves

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~8-12 €

Valeurs nutritionnelles

Score santé

Moyen · /100

350 kcal

par portion

32 gProtéines

20 gLipides

12 gGlucides

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Etapes

1
Heat the coconut oil in a saucepan. Add curry paste and cook for 2 minutes, stirring.
2 min
2
Pour in half of the coconut milk and mix until smooth.
2 min
3
Add chopped eggplant and bell pepper. Cook for 5 minutes.
5 min
4
Add the remaining coconut milk and kaffir lime leaves.
1 min
5
Gently place the fish in the sauce. Cover and cook for 10 minutes until done.
10 min
6
Season with fish sauce, lime juice, and sugar. Garnish with Thai basil and thinly sliced fresh ginger.
2 min