Fish & Shrimp Red Curry

We love all the world's cuisine, but consistently return to Thailand to satisfy our cravings for something uniquely satisfying. Thai cuisine encompasses a vibrant medley of extravagant flavors, scents, and textures. Characterized by bright lemongrass, sweet peppers, sweat-inducing curries, fiery chilies, cool coconut milk and all manner of seafood, Thai food is easy to love.

I envisioned cooking a whole fish with a simple, spicy curry sauce backed by pineapple brown rice, then Adam countered with this spicy, pungent, and healthy fish curry and I could hardly contain my glee! Large chunks of flaky white fish, succulent shrimp, sweet strips of bell pepper, and plenty of curry fire combine for the perfect weeknight meal. The dish saves wonderfully for leftovers the next day with a small side of brown rice. You can use any fish you like (we used frozen orange roughy and frozen shrimp) or even cubed tofu!

Serves 4-6

INGREDIENTS:

• 1 small red bell pepper sliced
• 1 small green bell pepper sliced
• 1 red jalapeno diced
• 7 cloves garlic, minced
• 1 can straw mushrooms, drained
• 1 medium white rose potato, peeled and diced
• 2 Tbsp grated ginger
• 6 green onions (white and pale green parts thinly sliced, green tips sliced in larger diagonals for garnish)
• 1 can clam juice, fish stock or broth (roughly 2 cups)
• 1 stalk lemongrass cut in thirds
• 1 can bamboo shoots
• 2-3 Tbsp red curry paste
• 2-3 Tbsp soy sauce
• 2 Tbsp fish sauce
• 1 can coconut milk
• 2 cups cooked brown rice, mixed with 1/4 cup minced cilantro

DIRECTIONS:

1. Place chopped potatoes in small pan and cover with clam broth, clam juice, or fish stock. Bring to a boil and simmer until just getting tender. Remove potatoes so they stop cooking and reserve liquid.
2. Heat oil in wok or large skillet and stir fry - add white and pale parts of green onion, garlic, ginger, bell peppers, jalapeno and stir fry for 2 minutes.
3. Add curry paste and stir fry for 1-2 minutes.
4. Add coconut milk, potato/clam stock, and lemongrass. Bring to a boil, reduce heat. simmer 1 min.
5. Add fish and  shrimp and let simmer 2-3 minutes until cooked.
6. Add fish sauce and soy sauce and stir to combine.
7. Serve immediately with rice and cilantro.