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Use Firm White Fish Fillets *boneless.
Prepare Shallots *OR 1 Onion, thinly sliced.
Use Garlic *finely chopped.
You need to prepare Canola Oil.
You need to prepare Vegetables of your choice *sliced.
Provide *Suggestions: Coriander, Red Capsicum, Broccolini, Beans (blanched), Snow Peas, Sugar Snap Peas, Asian Greens, etc.
Provide (about 100g) Red Thai Curry Paste.
Provide *Note: Depending on the paste, you might need only 1/4 cup or less.
Use Tin Coconut Milk.
Prepare Fish Sauce.
Use servings Freshly Cooked Jasmin Rice.
Use Toasted Peanuts *coarsely chopped.
Provide Lime *cut into 4 wedges.
Prepare Coriander Leaves *optional.

This vibrant and spicy curry by The Petite Cook is a fantastic light option for a quick balanced meal. Pour in the coconut milk and fish sauce, and add in the lemongrass. Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients.

Heat Oil in a large frying pan over medium–high heat. Cook Shallots (OR Onions) and Garlic until soft, add Curry Paste and cook for 2-3 minutes. *I use this curry paste..
Stir in Coconut Milk, about 1/2 cup Water, as you rinse the tin, and Fish Sauce. Bring to the boil, then reduce heat to simmer, add Vegetables and Fish. Simmer, stirring occasionally, until Fish is just cooked..
Serve with Freshly Cooked Jasmine Rice, with Toasted Peanut, Lime and Coriander Leaves..

Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste The use of shrimp paste and fish sauce in the curry paste (jar or homemade) provides the saltiness as well as the umami *. Taste the curry and add a splash more Worcester sauce if you think it needs it. Stir the curry paste into the pan along with the ginger, giving everything a good stir. Add the coconut milk, coconut cream, palm sugar, fish sauce, lime zest and juice, and the stock.

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