Thai Coconut Curry Sole

This is a really simple, one pan recipe for a mild, thai curry sole. I obviously used filets of Sole in this recipe but you could just as easily use Tilapia, Basa or any white fish...or even shrimp!


Thai Coconut Curry Sole
Serves 4

Prep Time:  15 minutes
Cook Time:  10 minutes
Total Time:  25 Minutes

Printable Recipe

Ingredients
1 shallot, chopped
1/2 each, yellow and red bell pepper, chopped
1 jalapeno, seeded and chopped
1 pepperoncini pepper, seeded and chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp oil
2 tbsp red curry paste
1 tbsp fish sauce (nam pla)
1 1/2 tbsp brown sugar
1/2 cup chicken broth
2 tbsp lime juice
1 400ml can coconut milk
8 small filets Sole or any white flaky fish
Fresh Basil for garnish
Rice

Directions
1.  Start with the veggies, chop 1 shallot, half of a yellow bell pepper and half a red pepper, 1 jalapeno (seeds and ribs removed) and one pepperoncini pepper (seeds and ribs removed)and 2 cloves garlic. Grate or mince about 1 tbsp fresh ginger.



2.  Add all the veggies and a splash of oil to a frying pan over medium heat.


3.  Add 2 tbsp red curry paste, 1 1/2 tbsp brown sugar, and 1 tbsp fish sauce (nam pla).


4.  Pour in 1/2 cup chicken broth and 2 tbsp lime juice.  Simmer gently over medium low heat until vegetable are tender and curry is fragrant.


6.  Add one can coconut milk and stir to combine with sauce.


7.  Add fish to sauce and simmer until fish is cooked through - small filets like these will only take 3-5 minutes.


8.  Garnish with fresh basil and serve over rice!