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Steamed Red Curry Fish | Marion's Kitchen
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Prep Time
10m
Cook Time
25m
Total Time
35m
This steamed red curry fish recipe from Marion's Kitchen is a flavorful and aromatic dish made with the perfect blend of Thai red curry paste, coconut milk, dried Thai herbs and chili, bamboo shoots, and other fresh ingredients. Serve it with steamed rice for a delicious and satisfying meal.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
1 Xmarion’s Kitchen Thai Red Curry, Which Includes
Steps
1
Place my THAI RED CURRY PASTE, COCONUT MILK, DRIED THAI HERBS & CHILLI and FISH SAUCE in a large bowl. Whisk to combine.
2
Add egg and fish pieces to the curry mixture. Use a wooden spoon to vigorously mix the ingredients together for about 2 minutes. This will thicken the sauce slightly.
3
Spoon fish mixture into 4 small bowls or ramikins and place in a bamboo steamer. Cover with the bamboo lid. Heat a pot of water until boiling and rest the steamer on the top of the pot. Steam for 15-20 minutes until the fish is just cooked. Carefully remove the bowls from the steamer using a tea towel to protect your fingers. Top with coriander, basil leaves and red chilli slices. Serve warm with steamed rice.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories435kcal21%
-
Fat31g1%
-
Saturated Fat21g1%
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Carbohydrates8g0%
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Fiber3g0%
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Sugar0g0%
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Protein33g1%
-
Cholesterol159mg7%
-
Sodium397mg19%
Percent Daily Values are based on a 2,000 calorie diet.