Ingredients:

  • 2 Tbsp Neutral Oil (Vegetable or Coconut)
  • 2 medium Shallots, finely chopped
  • 3 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated or finely minced
  • 2 stalks Lemongrass Stalks, trimmed and bruised
  • 1-2 Red Thai Chillies (or Jalapeño), thinly sliced
  • 3 Tbsp Red Curry Paste
  • 1 cup Fish or Vegetable Broth (Low Sodium)
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 4 Kaffir Lime Leaves, torn
  • 1 tsp Brown Sugar
  • 1 Tbsp Fish Sauce
  • 5 lbs Firm White Fish Fillets (Cod, Halibut, or Haddock), cut into 1.5-inch chunks
  • 3 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Prepare Aromatics: Chop shallots, mince garlic and ginger. Trim, peel outer layer, and heavily bruise the two lemongrass stalks using the flat side of a knife or rolling pin. Tear kaffir lime leaves slightly.
  2. Bloom the Paste: Heat oil in a large Dutch oven or saucepan over medium heat. Add shallots and sauté until softened (about 3 minutes). Add garlic, ginger, chillies, and the bruised lemongrass. Cook for 1 minute until fragrant.
  3. Sauté Curry Paste: Stir in the red curry paste. Cook, stirring constantly, for 2 minutes until the paste darkens slightly and smells deeply aromatic.
  4. Build the Sauce: Pour in the broth, scraping up any browned bits from the bottom. Add coconut milk, kaffir lime leaves, and sugar. Bring the mixture to a gentle simmer.
  5. Simmer and Infuse: Reduce heat to low, cover partially, and let the sauce simmer gently for 10 minutes to allow the lemongrass and lime leaves to infuse deeply.
  6. Cook the Fish: Gently stir in the fish sauce. Carefully nestle the fish chunks into the simmering sauce. Do not stir vigorously.
  7. Finish Cooking: Simmer gently, uncovered, for 4–7 minutes, until the fish is opaque and flakes easily when prodded with a fork.
  8. Final Adjustments: Remove the lemongrass stalks. Stir in the fresh lime juice. Taste and adjust seasoning—add salt or more fish sauce if needed.
  9. Serve: Ladle immediately over steamed Jasmine rice, garnish generously with fresh coriander.