Vietnamese Fish Red Curry (Ca Ri Cá)
A vibrant and aromatic Vietnamese red curry featuring flaky white fish, simmered in a rich, light coconut milk broth with bell peppers and onions, offering a delightful balance of spicy and savory flavors.
Ingredients
- White Fish Fillet200 g
- Jasmine Rice180 g
- Fish Sauce10 ml
- Bell Pepper50 g
- Onion50 g
- Light Coconut Milk200 ml
- Bell Pepper50 g
- Cooking Oil5 ml
- Red Curry Paste22.5 g
- Fresh Basil5 g
- Water50 ml
Instructions
- 1Step 1
Cook jasmine rice according to package instructions. While rice cooks, cut fish into 2-inch pieces. Slice bell pepper and onion into thin strips.
- 2Step 2
Heat cooking oil in a non-stick pan or pot over medium heat. Add red curry paste and stir-fry for 1 minute until fragrant.
- 3Step 3
Pour in the light coconut milk and water, stirring to combine with the curry paste. Bring to a gentle simmer.
- 4Step 4
Add the sliced bell pepper and onion to the simmering curry. Cook for 2-3 minutes until slightly tender-crisp.
- 5Step 5
Gently add the fish pieces to the curry. Simmer for 3-5 minutes, or until the fish is cooked through and flakes easily. Stir in fish sauce to taste.
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