Today was my first day back on the bike after about 4 months of not being able to do anything. I’ve been on rest for a bum ankle and its finally getting better. After a final go ahead from the doc for light biking, I hit the gym at lunch today. By end of day I felt like my hips were being ripped off and I have rediscovered all my thigh muscles. Who knew there were so many that could be so irritated.
I was totally unsure of what to make for supper tonight. I hadn’t defrosted any meat, was sore, and wasn’t feeling inspired in any way. So while sitting in the living room, waiting for the Tylenol to kick in, I did what anyone does these days and perused Facebook. And low and behold I saw a recipe for red curry shrimp by Mario Batali that would fit the bill of a quick and easy supper.
I made a couple changes, making it red curry fish instead of shrimp, as well as keeping it low carb. I think next time I’d definitely add a bit less soy sauce. Its salty, which I like, but I can see it being way too much for most people. I also used a package of Shirataki noodles for some noodle texture, but keeping it low carb.
Red Curry Fish
Ingredients
- 2 tablespoons red curry paste
- 1/4 cup fish sauce
- 1/4 cup sambal oelek hot sauce
- 2 pounds basa fillets cut into large cubes
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1/2 tablespoon ginger paste
- 1 small onion chopped fine
- 1 tablespoon soy sauce
- 1 can coconut milk 14 oz
Instructions
- In a small bowl, mix the fish sauce, sambal hot sauce, 1 tablespoon of the sesame oil, garlic, ginger, and curry paste.
- In a large frying pan, heat a tablespoon or so of avocado oil and a tablespoon of the sesame oil.
- Once hot, add the curry paste mix, stirring frequently, and fry for a minute until fragrant.
- Add the onion and let fry for about a minute.
- Add the fish and gently toss to coat with the curry mix. Let fry for a couple minutes, gently tossing.
- Add the coconut milk and soy sauce, and let simmer at a boil until the fish has cooked through.
- Add the noodles (I kind of sprinkled in vs. dumping in one big blob), and let simmer for another minute.
- Serve (at this point if you like cilantro, sprinkle some on top before serving)