Soft and delicate basa fish cubes are cooked in smooth and luscious Thai red curry sauce and has all the Thai flavors embraced in this one platter.
I am fond of Thai food a lot. It’s not been very long that I got introduced to Thai cuisine and fell in love with it. Thai and Indian cuisine have some distinctive differences but somehow I feel the heart of these two cuisines is same. In both these cuisines, exquisite flavors are created using simple and fresh ingredients.
When I got the packet of Basa Fillets, I was not sure exactly what I would be doing with them. Now Basa fillets are so tasty by itself that do not like to overpower them with spices. It is best to retain the fresh and velvety texture of this delicate fish and create something simple but wholesome.
When all these thoughts were railing through my mind, this cute little bottle of Thai red curry paste caught my attention. What happened next is outlined below (I mean the recipe!).
Thai curries are quite versatile in nature and you won’t be restricted by complicated ingredients. You will need 3 things – a curry paste, a can of coconut milk and lastly your imagination. The flavors of Thai curries suit to all combinations of vegetables, meats or seafood. You can have endless creation using your imagination.
The most popular curries are red, green and yellow and this time I chose the red variety for my star of the show Basa. Thai massaman curry is a little less known variety but still had immense flavors. If you haven’t tried Thai food yet, don’t deprive yourself anymore. This is something you must not miss. So note the recipe from below and get cooking – it is insanely easy too!
- Basa fish fillet – 2
- Egg – 1
- Green beans – 10 to 15, cut into 2 inch long strips
- Green peas – 1 cup
- Onion – 1, sliced
- Thai red curry paste – 4 tbsp
- Thick coconut milk – 1 cup
- Vegetable oil – 4 tbsp
- Salt and black pepper to taste
- Fresh coriander leaves – 1 cup, chopped
- Wash and pat dry the basa fish fillet. Cut the fillet into 2 inch cubes. Season with salt and pepper and set aside.
- Separate the egg and reserve the yolk for another use. We will need only the egg white here. Take the egg white in a shallow bowl. Season it lightly with salt.
- Heat a non-stick frying pan and add a tablespoon of oil to it.
- Take each fish cubes and dip it into the egg white. Coat it well and place it gently on the hot pan once the oil is hot.
- Fry the fish cubes on low heat for 1 minute each side. Basa fillets are very delicate, so handle them carefully to avoid breaking. Set aside the fried fish cubes.
- Now take a medium saucepan and heat the remaining oil. Add the sliced onion and saute till golden brown.
- Now add the red curry paste and saute it for 5 to 8 minutes. Then add the coconut milk, green beans and green peas. If the sauce seems to be too thick, add some water to loosen it up and let it come to rolling boil.
- Add the fried Basa cubes to the sauce. Cover and cook on low heat for five minutes.
- Bring the sauce to your desired consistency by boiling off some water if required.
- Sprinkle fresh coriander leaves and serve hot with Jasmine rice.