Asian dishes are always a hit in this household. They’re also more appealing when the weather is hot and humid like it has been here in NC. We loved this coconut red curry sauce from Cooking Light. I imagine it would also work well with chicken or shrimp.
I made this dish with tilapia and served it with the seasoned rice and baby bok choy recipe below the photo. I’m not sure why but it took a long time for my rice to cook and it ended up having a bit of that crunchy yet mooshy feel of risotto.
My stovetop was full since I had another skillet going with Spicy Broccoli with Ginger and Garlic. If you’d like to avoid any additional pots on the stove, try my Thai Style Pineapple Salad – very cool and refreshing.
Fish with Coconut Red Curry Sauce
You’ll need a large nonstick skillet.
- 2 teaspoons canola oil, divided
- 3 fish fillets (halibut, tilapia, mahi mahi, turbot, cod, etc.)
- 1 cup chopped onion
- 1/2 cup chopped green onions
- 1 tablespoon grated peeled fresh ginger
- 1 cup light coconut milk
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 3/4 teaspoon red curry paste (or more)
- 1/2 teaspoon ground coriander
- Sriracha, optional, if you like it HOT
- 1 tablespoon chopped fresh basil
- 2 teaspoons fresh lime juice
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan and keep warm.
Add remaining oil to pan. Add onion, green onions, and ginger, sauté 2 minutes. Stir in coconut milk, sugar, fish sauce, red curry paste and coriander. Add Sriracha, if desired. Bring to a boil and cook 1 minute. Remove from heat. Stir in basil and lime juice. Add fish back to pan and serve.
Original recipe: Halibut with Coconut-Red Curry Sauce, Cooking Light, March 2009
Seasoned Rice with Bok Choy
You’ll need a saucepan with lid.
- 1 cup water
- ½ cup leftover coconut milk – or as much coconut milk that’s left plus water to make it 1-1/2 cups liquid
- 1 cup basmati rice
- 2 cups chopped baby bok choy
- 1/4 cup green onions
- 1-1/2 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice
- 1/2 teaspoon sugar
- 1/2 teaspoon dark sesame oil
Combine water, coconut milk and basmati rice in a saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bok choy and green onions. Add additional water to make it liquidy enough to stir in the greens. Cover and cook 8-10 minutes or until liquid is absorbed and rice is no longer firm. Combine soy sauce, lime juice, sugar and sesame oil; stir into rice.
Original recipe: Basmati Rice with Bok Choy, Cooking Light, March 2009