I prepared the curry not in the wok but in my Hotpan. It’s easy and quick.
Quick Red Thai Fish Curry
serves 1
1 tbsp thai red curry paste
125 ml coconut milk
2 skinless fish fillet , cut into chunks
1 tbsp lemon zest
150 g romanesco
salt
Place Hotpan without the bowl on the stove add curry paste, coconut milk and romanesco. Cover and cook (position 7 of 9) until steam is released. Reduce heat to position 2 and allow to cook for 5 minutes more. Remove from heat and place Hotpan in its insulating bowl for 15 Minutes. Place Hotpan again on stove and add salted fish chunks and lemon zest and let simmer for 7 minutes or until fish chunks are done.
Serve with rice.
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Red curry is my favorite of all the types of Thai curry. I also buy the paste in a jar, which I think is really quite good. This sounds just delicious.