Coconut-Red Curry Sauce

Published March 1, 2005.

Why this recipe works:

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes,… read more

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes, making the sauce first and keeping it warm in a separate saucepan while cooking the fish.

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Makes about 1 cup

For those who like assertive flavors, the amount of red curry paste can be doubled; in this case, be conservative when seasoning with salt and pepper.

Ingredients

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