Thai red curry, Kaeng Phet, is one of the most famous Thai dishes. Savory, spicy, aromatic and versatile, most red curries start with a paste. This blend omits the wet stuff making a much easier, to use and store, option to satisfy your curry cravings. Carefully blended from Thai red chilis, garlic, white pepper, coriander, shallot, galangal, red miso, makrut lime leaf, lemongrass, cilantro, and cumin. SALT FREE.
Mix with a pinch of sea salt, lemon or lime juice, and your favorite neutral oil to make an Asian inspired marinade for meats, seafood, or tofu.
Add to your favorite noodle soup recipe for gorgeous color and spicy flavor.
Use in any coconut milk based curry recipe for delicious Thai flavor.
Chu Chee Fish Curry
~serves 3 - 4~
4 Tbsp neutral oil (separated)
1 lb firm fish (cod or salmon work well) cut into serving size pieces
1 Tbsp KING
1 medium onion, sliced thin
1/2 bell pepper, sliced thin
1 medium carrot, julienned
3/4 cup coconut milk
1 1/2 Tbsp fish sauce
2 tsp sugar ( I use palm sugar)
A handful of cilantro, chopped, including stems (reserve a few leaves to garnish)
1 Tbsp fresh lime juice, and wedges to serve
Hot cooked rice
Heat 2 tbsp oil in a large skillet or wok over med-high heat. Cook fish until lightly browned on each side, about 3-4 minutes. Remove and set aside.
Reduce heat to medium and add remaining oil to skillet. Stir in KING with sliced veggies and stir until coated and slightly softened, about 2 minutes. Stir in coconut milk, then fish sauce, sugar, and cilantro and simmer another minute or so. Gently add fish fillets back to pan to warm through, spooning sauce over fish to coat. Drizzle with lime juice to taste.
Serve alongside hot cooked rice, topped with cilantro, and garnished with a wedge of lime.
