Best 2 Red Curry Sauce For Fish Rice Or Veggies Recipes

Tantalize your taste buds with the vibrant and aromatic Red Curry Sauce, a versatile culinary creation that elevates the flavors of fish, rice, and vegetables. This tantalizing sauce, deeply rooted in Thai cuisine, boasts a harmonious blend of fragrant spices, creamy coconut milk, and zesty red chilies, resulting in a rich, flavorful, and slightly spicy symphony of flavors. Whether you're a seasoned chef or a culinary novice, this versatile sauce is sure to become a staple in your kitchen, adding a touch of Thai culinary magic to your everyday meals. With three distinct recipes to choose from, this article caters to a range of dietary preferences and culinary skills. Dive into the classic Red Curry Sauce for Fish, where delicate fish fillets are enveloped in a velvety red curry embrace, creating a harmonious union of flavors and textures. For a vegetarian delight, explore the Red Curry Sauce for Rice and Vegetables, where an array of crisp vegetables bask in the warmth of the red curry, transforming simple ingredients into an extraordinary dish. And for those seeking a vegan alternative, the article offers a delectable Red Curry Sauce for Tofu and Vegetables, where succulent tofu takes center stage, absorbing the vibrant flavors of the curry while retaining its soft, delicate texture.

Check out the recipes below so you can choose the best recipe for yourself!

RED CURRY SAUCE FOR FISH, RICE, OR VEGGIES

Red Curry Sauce for Fish, Rice, or Veggies image

Simple, quick, and yummy. Serve this spicy sauce over any white fish, plain rice, or vegetables. Add more curry paste to increase the heat. Created for Zaar World Tour for the RedHot Renegades.

Provided by strawberrybird

Categories Sauces

Time 6m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 3

Ingredients

3 -4 tablespoons red curry paste
1 1/2 cups coconut milk
2 tablespoons brown sugar

Steps:

Whisk all ingredients in a small saucepan until blended. Add more curry to taste; be careful, a lot goes a long way.
Heat over medium-low until bubbling. Reduce heat and simmer 5 minutes.
Pour over fish, rice, and vegetables.

FISH WITH RED CURRY SAUCE

Fish with Red Curry Sauce image

Categories Fish Fry Lunch Coconut Snapper Shrimp Green Bean Winter Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 main-course servings

Number Of Ingredients 13

Ingredients

2 tablespoons dried shrimp
About 4 cups vegetable oil
2 tablespoons Thai red curry paste (preferably Mae Ploy brand)*
1 (14-oz) can unsweetened coconut milk* at room temperature, stirred well
1 1/2 teaspoons Asian fish sauce*
2 teaspoons sugar
1 1/2 lb skinless snapper fillets, cut into 2-inch pieces
1/8 teaspoon salt
1/4 cup Asian rice flour* (not sweet)
About 10 Chinese long beans*, or 4 oz green beans, cut into 2-inch pieces (about 1 cup)
Accompaniment: steamed jasmine rice
Special Equipment
an electric coffee/spice grinder; a deep-fat thermometer

Steps:

Grind dried shrimp in grinder until fluffy, about 1 minute.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook curry paste, stirring constantly, 30 seconds. Add coconut milk gradually, whisking until smooth, then add fish sauce and sugar and cook, stirring, until sugar is dissolved. Stir in ground shrimp, then remove from heat and keep covered.
Heat 1 inch oil in a 2- to 3-quart saucepan until it registers 375°F on thermometer. Pat fish dry and sprinkle with salt. Dredge in rice flour, shaking off excess, and arrange in 1 layer on a plate.
Cook beans in oil 30 seconds and transfer to paper towels to drain. Return oil to 375°F and fry fish in 2 batches, turning, until golden brown, 2 to 3 minutes per batch. Transfer fish to fresh paper towels to drain. Bring curry sauce to a simmer, then add fish and cook, turning fish gently to coat with sauce, about 1 minute.
Serve fish curry with long beans scattered on top.
*Ingredients available at Asian markets, ethnicgrocer.com (866-438-4642), and templeofthai.com (877-811-8773).

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Use fresh ingredients: Fresh ingredients will give your curry sauce the best flavor. If possible, use organic vegetables and herbs.
Don't be afraid to experiment: There are many different ways to make red curry sauce. Feel free to adjust the ingredients and proportions to suit your own taste.
Be careful not to overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
Serve immediately: Red curry sauce is best served immediately after it is made. The flavors will fade if it sits for too long.

Conclusion:

Red curry sauce is a delicious and versatile sauce that can be used with a variety of dishes. It is easy to make and can be tailored to your own taste. Whether you are using it with fish, rice, or vegetables, red curry sauce is sure to be a hit. So next time you are looking for a flavorful and easy-to-make sauce, give red curry sauce a try.

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