- 1/2 inch ginger (grated)
- 3 cloves minced garlic
- 1 inch onion (sliced thinly shape of half moons)
- 2 tablespoons canola oil
- 1 whole red pepper (sliced)
- 1 green chili (long, minced, optional)
- 1 teaspoon Thai red curry paste
- 2 cups low sodium chicken stock
- 2 tablespoons fish sauce (may need more to taste)
- 1 tablespoon granulated sugar
- 1 cup coconut milk
- 2 ounces filets (halibut)
- Pre-heat a large wok or deep soup pot.
- Once hot (not screaming hot, but hot), add oil and drop heat to medium-low.
- Than add the onions, garlic and grated ginger.
- After 2 minutes, add the red pepper and chili.
- Stir/cook until onions are translucent.
- Add the Thai red curry paste and mix well with onions/peppers.
- Then add chicken stock (or fish stock if you have it), fish sauce and granulated sugar.
- Bring to a boil then reduce to a simmer.
- Add 1 cup of coconut milk (I actually use a creamed coconut that comes in a box and add water – Let’s Do…Organic makes this product). Do not boil! Otherwise, milk might curdle.
- After 3 minutes, add the fish fillets and do not move! Make sure the fillets are covered with liquid and let cook for 7-9 minutes, depending on size of your fillet.
- Serve hot in large bowls with or without rice!