Our first class was last Friday at a private home in Mt. Pleasant. We set up during a beautiful sunset on the water, guided 5 attendees through creating a healthful Thai meal, and wore the hosts daughter's Tiara's the whole time!
The main course was Red Curry Poached Fish. Wild-caught snapper was gently poached in an aromatic coconut sauce using Thai red curry paste, turmeric, ginger and garlic. Natalie declared this a majorly healthful dish with lots of anti-inflammatory ingredients and immunity boosters. It was also delicious :)
Red Curry Poached Fish
3 shallots, thinly sliced
5 garlic cloves, grated
1 Thai chile, thinly sliced
2 inches ginger, grated
1 carrot, julienned
1 red bell pepper, thinly sliced
1/2 teaspoon turmeric
1 tablespoon red curry paste
1 can unsweetened coconut milk
1 tablespoon fish sauce
4 kaffir lime leaves
6 six-ounce fish filets
1/2 cup cilantro leaves
1 lime, cut into wedges
Heat a large sauce pan over medium heat. Add enough coconut oil to lightly coat the pan.
Add shallots and garlic and cook until softened, about 5 minutes.
Add chile and ginger and cook 2 minutes.
Add bell pepper and carrot. Cook until they begin to soften, about 2 minutes.
Add the turmeric and curry paste and cook until fragrant, stirring constantly, about 1 minute.
Add coconut milk, fish sauce and lime leaves to the pan. Bring to a simmer but do not let boil.
Place the fish filets in a single layer in the pan. Cook 5 minutes on each side. Once cooked, remove from the pan.
Simmer the coconut milk mixture until reduced slightly. Season to taste with more fish sauce as needed.
To serve, top each piece of fish with the coconut sauce. Garnish with cilantro leaves and a lime wedge.