Haddock Thai Red CurryWe both love Thai food and this has become our go to recipe for red curry. I guess technically this isn’t a completely traditional red curry due to the addition of potatoes.  I am of the personal belief that potatoes make everything better, so in they go! This recipe is fantastic because it allows for a lot of variation. No matter how you personalize this recipe, you are guaranteed to end up with a delicious end result! Well, unless you add in cat poop…. 


Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

Ingredients:

  • 2 lbs haddock (skinned and cut into bite sized pieces)
  • 4 medium potatoes (cut into small, bite sized pieces)
  • 1 lime (juiced)
  • 5 kaffir lime leaves (these are hard to find, you can use bay leaves as a substitute)
  • 5 basil leaves (Thai basil is best, but regular is good too)
  • <1/4 tsp ginger (grated)
  • 1 red pepper (chopped)
  • 1 green pepper (chopped)
  • 1/2 onion (chopped)
  • 1 roma tomato (chopped)

For the sauce

  • 1 1/2 tsp chili powder
  • 3 tbsp red curry paste
  • 3 tbsp onion (chopped)
  • 3 cloves garlic (chopped)
  • 2 tbsp brown sugar
  • 1 1/2 cans lite coconut milk
  • 1/2 tsp cinnamon

Directions:

Preheat oven to 350 F. Place fish and potatoes in a large casserole dish.IMG_2216 Add all the sauce ingredients in a food processor or blender. Process well. Pour sauce over the fish and potatoes. Add in lime juice, kaffir leaves, and basil. IMG_2218Cover and cook for 45 minutes. Remove from oven. Add the peppers, onion and tomato.IMG_2221 Cook uncovered for ~25 minutes until fish and vegetables are all cooked thoroughly (this is why it is especially important to cut those potatoes up small since they take so long to cook).IMG_2222 Taste test the dish to make sure it is good for your palate. If it is too sour, add more brown sugar. If it’s too salty, add more lime juice. If too spicy, add more coconut milk. Serve over jasmine rice and enjoy!Red Curry You can also make this recipe completely your own by changing out some ingredients to fit your personal preferences. You can make it with just vegetables and replace the fish with eggplant, for example. You can also use chicken in place of the fish. One of my favorite versions of this recipe uses scallops instead of haddock (in this case you would want to pan sear the scallops and add in after all the ingredients have cooked so you do not overcook).  The scallop curry is definitely the best if you are a scallop fan, but with scallops going at upwards of $18.99/lb, I can only justify making it for special occasions. This haddock version is just as tasty, but much more financially reasonable. Here is what the scallop curry looks like (in case you are trying to celebrate a special occasion soon):Scallop Thai Curry Nutrition Facts:

Calories: 484; Fat: 8 g; Cholesterol: 89 mg; Sodium: 428 mg; Carbs: 66 g; Sugars: 5 g; Protein: 34 g

*Note: nutrition facts include 1 serving of jasmine rice


Amanda’s Rating: 8.5/10

Nevin’s Rating: 8.5/10

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