Redfish Curry - Frugé Seafood
Looking to expand your menu? Check out this delicious redfish curry recipe, garnished with crispy salmon skins.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at frugeseafood.com.
Ingredients
- Red Curry Paste 100 gram
- Garlic (chopped) 10 gram
- Vidalia Onion (diced) 200 gram
- Coconut Oil 25 gram
- Fresh Green Peppercorn 10 gram
- Red Fresno Chile (halved) 1 ea
- Water Chestnut (sliced) 100 gram
- Chinese Broccoli (destemmed) 125 gram
- Baby Corn 50 gram
- Coconut Cream 1 pint
- Coconut Milk 800 ml
- Tamarind Paste To Taste for sourness (about 3 tbl.)
- Fish Sauce To Taste (about 2 ounces)
- Palm Sugar 4 Tbl.
- Redfish Consume (made from cleaned bones) 2 Quarts
- Grilled & Pulled Redfish Meat 454 grams
- Thai Basil 25 grams
- Cilantro 12 grams
- Fried Shallots 4 ounces
- Crispy Redfish Skins 2 each large
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