1 x Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1 egg
500g (about 1 lb) white fish fillets (e.g. snapper, ling, barramundi or cod), cut into bite-sized pieces
¼ cup roughly chopped coriander (cilantro)
8 Thai basil leaves (use regular Italian basil as a alternative)
1 long red chilli, finely sliced
steamed rice, to serve
Place my THAI RED CURRY PASTE, COCONUT MILK, DRIED THAI HERBS & CHILLI and FISH SAUCE in a large bowl. Whisk to combine.
Add egg and fish pieces to the curry mixture. Use a wooden spoon to vigorously mix the ingredients together for about 2 minutes. This will thicken the sauce slightly.
Spoon fish mixture into 4 small bowls or ramikins and place in a bamboo steamer. Cover with the bamboo lid. Heat a pot of water until boiling and rest the steamer on the top of the pot. Steam for 15-20 minutes until the fish is just cooked. Carefully remove the bowls from the steamer using a tea towel to protect your fingers. Top with coriander, basil leaves and red chilli slices. Serve warm with steamed rice.
Easy to prepare and delicious
Tried making it and it was delicious. Ingredients used are simple and quite easy to prepare and follow through. Taste was really delicious. Will definitely be making this again at some point!
Yum
Yum
Fantastic
This recipe is so fantastic for me and my family.
Response from Marion's Kitchen
Thank you very much.