Thai Red Curry Haddock with Coconut Milk & Lemongrass Recipe
If you're looking for a new way to spice up your weeknight dinners or impress guests with a flavorful seafood dish, this Thai Red Curry Haddock with Lemongrass and Coconut Milk recipe is a must-try.
With the addition of Santa Maria’s World Flavor Explosion Thai Red Curry spice, the dish is elevated with a complex blend of spices that are inspired by the flavors of Thailand.
To start, gather your ingredients. You'll need four haddock fillets, vegetable oil, garlic, onion, red bell pepper, lemongrass, coconut milk, fish sauce, sugar, salt, Santa Maria’s World Flavor Explosion Thai Red Curry spice, lime juice, and fresh cilantro leaves.
Putting The Ingredients To Good Use!
Next, heat the oil in a large skillet over medium-high heat. Add the minced garlic, chopped onion, and sliced red bell pepper, and sauté for 2-3 minutes until softened. Then, add the sliced lemongrass and Santa Maria’s World Flavor Explosion Thai Red Curry spice to the skillet and cook for another minute, stirring frequently.
Once the spices are fragrant, add the coconut milk, fish sauce, sugar, and salt to the skillet and stir to combine. Bring the mixture to a simmer and then add the haddock fillets to the skillet. Cook the fish for 5-7 minutes, flipping once, until cooked through.
The Last Crucial Step!
Finally, squeeze the juice of one lime over the fish and sprinkle with chopped cilantro leaves for garnish. The result is a flavorful, aromatic dish that's sure to impress.
Taste To YOUR Liking
What's great about this recipe is that it's easily adaptable to your taste preferences. If you like your food spicy, add more Santa Maria’s World Flavor Explosion Thai Red Curry spice or some chopped chili peppers. If you prefer a milder taste, use less of the spice or substitute it with Santa Maria’s other flavors such as Thai Siracha Spice or Korean BBQ Spice.
Dietary Restrictions Come First!
In addition, this recipe is also customizable to your dietary needs. If you're looking for a dairy-free option, using the coconut milk is a great way to still get that creamy dairy taste without using actual cream. For a gluten-free dish, make sure to use a gluten-free fish sauce.
Perfect For Everyone & Fancy Friend Dinners
Overall, this Thai Red Curry Haddock with Lemongrass and Coconut Milk is a versatile and delicious dish that's perfect for any occasion. Whether you're cooking for yourself or entertaining guests, the complex flavors of this dish are sure to impress. So go ahead, give it a try and add some variety to your weekly menu!
Chef Patrick Lee’s ‘Monthly Cooking Club Creator Collaboration’
This month, the Cooking Club instructed by Chef Pat Lee challenged members to create a dish using lemongrass and red snapper. However, due to the availability of ingredients in Sweden, it was difficult to find red snapper, so I opted to use haddock instead for this Thai Red Curry Haddock with Lemongrass and Coconut Milk recipe.
It's not uncommon for home cooks and chefs alike to make ingredient substitutions based on what's available in their local markets or grocery stores. In fact, this type of flexibility and adaptability is a key skill in the kitchen.
By substituting haddock for red snapper in this recipe, I was able to create a delicious and flavorful dish that still met the challenge criteria of incorporating lemongrass. This is a great example of how creativity and flexibility can lead to delicious results in the kitchen.
Make Sure To Follow Chef Patrick Lee, as he’s a wonderful chef and friend. Message him on Instagram to see if you can be apart of this Monthly Challenging Cooking Club of Content Creators around the globe
When it comes to pairing dishes with this Thai Red Curry Haddock with Lemongrass and Coconut Milk recipe, there are a variety of options that can complement the flavors and textures of the dish.
Here are a few ideas:
Steamed Rice: A side of steamed white or brown rice is a classic pairing with Thai dishes. The rice can help soak up the flavorful sauce and also provides a neutral flavor to balance out the spices.
Noodles: You could also serve this dish with a side of rice noodles or soba noodles. These light and flavorful noodles would complement the fragrant flavors of the lemongrass and coconut milk.
Stir-Fried Vegetables: For some added crunch and nutrition, consider serving stir-fried vegetables alongside this dish. You could use any combination of your favorite vegetables, such as bok choy, bell peppers, carrots, and mushrooms.
Spring Rolls: A side of crispy and fresh spring rolls would provide a nice contrast to the rich and saucy haddock. You could either make your own or purchase pre-made rolls from the store.
Thai Salad: A refreshing Thai salad made with cucumber, carrot, and fresh herbs would be a great way to add some brightness to the meal. You could dress the salad with a simple lime and fish sauce dressing to tie in the flavors of the haddock.
Mango Sticky Rice: For a sweet ending to the meal, consider serving mango sticky rice as a dessert. The sweet and sticky rice would complement the spiciness of the haddock and provide a satisfying end to the meal.
Overall, the key is to choose sides that complement the flavors of the dish and provide a balanced and satisfying meal. With these ideas, you can create a delicious and well-rounded meal that's sure to impress your guests or family.
A Little History on Thai Cuisine, Specifically Red Curry
Thai cuisine is known for its complex and fragrant flavors, often incorporating herbs and spices such as lemongrass, ginger, garlic, and chili peppers. The use of coconut milk is also a common ingredient in many Thai dishes, providing richness and creaminess to sauces and curries.
While the exact history of Thai Red Curry is not well documented, it is believed to have originated in Thailand, specifically in the central and southern regions of the country. Red curry paste, a key ingredient in the dish, is made by grinding together a variety of spices, including dried red chili peppers, lemongrass, garlic, shallots, and shrimp paste. The paste is then mixed with coconut milk to create a rich and flavorful sauce.
Haddock, the fish used in this recipe, is not a traditional ingredient in Thai cuisine, but it can be substituted for other white fish commonly used in Thai cooking, such as tilapia or cod. The use of fish in Thai cuisine is also a staple, as Thailand is a country with a rich fishing heritage and seafood plays an important role in its cuisine.
The Modern Take
Thai Red Curry Haddock with Lemongrass and Coconut Milk is a dish that incorporates traditional Thai flavors with a modern twist. By using haddock instead of a traditional Thai fish, this dish highlights the versatility of Thai cuisine and its ability to adapt to different ingredients and cultural influences.
How To Store Leftovers & Reheat
Proper storage and handling of leftover Thai Red Curry Haddock with Lemongrass and Coconut Milk is important to maintain its quality and safety.
Here are some tips to follow:
Refrigeration: Store any leftover haddock in an airtight container in the refrigerator within 2 hours of cooking. It should be consumed within 3-4 days.
Freezing: This dish can be frozen for up to 3 months. Allow the dish to cool down to room temperature before transferring to an airtight freezer-safe container. It's important to label and date the container to keep track of how long it's been in the freezer.
Reheating: When reheating, make sure the haddock is heated through to an internal temperature of 165°F (74°C) to ensure it's safe to eat. You can reheat in the microwave or on the stovetop, adding a splash of water or coconut milk to the dish if it appears dry.
Adding fresh herbs and lime juice: When reheating, you can add fresh cilantro leaves and a squeeze of lime juice to bring back the flavors and freshness of the dish.
Overall, it's important to handle leftover food safely and to use it within a reasonable time frame. By following these tips, you can enjoy your Thai Red Curry Haddock with Lemongrass and Coconut Milk for a delicious meal again and again.
It Was My Pleasure To Create A Recipe
In conclusion, cooking Thai Red Curry Haddock with Lemongrass and Coconut Milk was a delightful experience. It was my pleasure to participate in my cooking club's challenge of the month, and I'm glad that I could use the Thai Red Curry spice from Santa Maria's World Flavor Explosion to create such a delicious dish. The flavors of the dish were well-balanced, with the lemongrass and coconut milk creating a fragrant and rich sauce that complemented the haddock perfectly. I highly recommend this recipe to anyone looking for a flavorful and easy-to-make dinner option. So, go ahead and make it tonight for a taste of Thai cuisine in your own home!
As an Inspirer for Smakbox, I have had the opportunity to work with a wonderful food tasting company that delivers a variety of new and exciting food products right to my doorstep. It's always a pleasure to try out the latest flavors and ingredients and share my experiences with my readers. I'm particularly grateful for the chance to be a part of Santa Maria's campaign and to incorporate their World Flavor Explosion Thai Red Curry spice into this recipe for Thai Red Curry Haddock with Lemongrass and Coconut Milk.
If you're interested in trying out Smakbox for yourself, I highly recommend it. It's a great way to discover new products and flavors that you might not have tried otherwise. And as a special offer, you can use the code JUSTLIKEGRANNY to receive 25% off your first box when you sign up at www.smakbox.se.
Additionally, be sure to follow Santa Maria's social media pages to stay up-to-date on their latest releases and exciting new products. With their commitment to quality and innovative flavors, they're sure to have something that will inspire your next culinary adventure.
Thai Red Curry Haddock with Lemongrass and Coconut Milk
Ingredients
- 4 haddock fillets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 stalks lemongrass, bruised and sliced
- 1 can coconut milk
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 2 teaspoons Santa Maria’s World Flavor Explosion Thai Red Curry spice
- Juice of 1 lime
- Fresh cilantro leaves, chopped, for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the garlic, onion, and red bell pepper, and sauté for 2-3 minutes until softened.
- Add the lemongrass and Santa Maria’s World Flavor Explosion Thai Red Curry spice to the skillet and cook for another minute, stirring frequently.
- Add the coconut milk, fish sauce, sugar, and salt to the skillet, and stir to combine.
- Bring the mixture to a simmer, then add the haddock fillets to the skillet.
- Cook the fish for 5-7 minutes, flipping once, until cooked through.
- Squeeze the lime juice over the fish, and sprinkle with chopped cilantro before serving.
- This Thai Red Curry Haddock with Lemongrass and Coconut Milk is a delicious and fragrant dish that is perfect for a weeknight dinner or entertaining guests. Enjoy!
Nutrition Facts
Calories
151.97Fat
10.57 gSat. Fat
7.47 gCarbs
4.85 gFiber
1.09 gNet carbs
3.74 gSugar
2.66 gProtein
10.42 gSodium
410.58 mgCholesterol
30.6 mg
