Fish And Vegetables In Thai Sauce Recipes
THAI FISH CURRY
Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!
Provided by Kristen Stevens
Categories Curry
Time 25m
Number Of Ingredients 12
Steps:
- Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
- Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
- Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
- Serve with a little minced cilantro and a squeeze of lime juice.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Sugar 14 g, Sodium 556 mg, Fat 38 g, SaturatedFat 31 g, Carbohydrate 25 g, Fiber 7 g, Protein 39 g, Cholesterol 85 mg, UnsaturatedFat 4 g
THAI GARLIC SAUCE RECIPE - (4/5)
Provided by mrivara
Number Of Ingredients 8
Steps:
- Place all ingredients, except garlic and cornstarch in a sauce pan over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly, about 30 seconds to 1 minute. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste. Add a little veggie oil to wok, add carrots, add some of the wine. Add all veggies and 1/3 of sauce. Add remaining sauce and tofu.
FISH AND VEGETABLES IN THAI SAUCE
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place fish in zip-top bag. Combine vinegar, honey, garlic and red pepper flakes; spoon 3 tablespoons vinegar mixture over fish. Seal bag, turn to coat well and marinate 15 minutes. Reserve remaining vinegar mixture. Spray broiler pan with nonstick cooking spray. Drain fish and place on broiler pan. Broil 5 minutes, turn and broil 3 minutes or just until fish is done and flakes easily. Meanwhile, heat oil in large skillet over medium-high heat. Add vegetables and stir-fry 2 minutes. Pour reserved vinegar mixture over vegetables and heat to boil. Boil 30 seconds, stirring constantly. Arrange vegetables and sauce on serving plate. Top with fish, then spoon sauce over top of fish. Sprinkle with cilantro, if desired. Makes 4 servings.
FISH AND VEGETABLES IN THAI SAUCE
Steps:
- Place fish in zip-top bag. Combine vinegar, honey, garlic and red pepper flakes; spoon 3 TBS vinegar mixture over fish. Seal bag, turn to coat well and allow to marinate 15 minutes. Reserve remaining vinegar mixture. Spray broiler pan with nonstick spray coating. Drain fish and place on broiler pan. Broil 5 minutes, turn and broil about 3 minutes or just until fish is done and flakes easily. Meanwhile, heat oil in large skillet over medium-high heat. Add vegetables and stir-fry 2 minutes. Pour reserved vinegar mixture over vegetables and heat to boil. Boil 30 seconds, stirring constantly. Arrange vegetables and sauce on serving plate. Top with fish, then spoon sauce over top of fish. Sprinkle with cilantro, if desired.
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