I have made this curry a few times. Here are two different methods, both easy. The quickest method is to simmer together for 10 minutes the coconut milk, brown sugar, curry paste and soy sauce in a saucepan. You may want to add more of these seasonings to taste. Another option is to simmer and reduce the sauce to half. Definitely use light coconut milk for this version. After simmering, in both of these methods, stir in the lime juice, mint and basil and let stand over the heat several minutes.
Swai is a light mild fish that is very inexpensive. We prefer it to tilapia. Halibut is expensive in the Midwest. Another option is to serve this with chicken. Broiled organic chicken thighs are great, or chicken breasts if you prefer! The Swai cooks quickly over medium high heat in a lightly oiled non-stick sauté pan. Season before sautéing.
For more info about Swai, see the link below:
You can serve this with brown rice, but for a lower carb choice, try my Cauliflower Mash. Mound the cauliflower in the middle of the plate. Place the fish or chicken on top and pour the curry over all. Serve with steamed broccolini or red peppers.1 (14-ounce) can coconut milk or light coconut milk
1 1/2-3 tablespoons brown sugar
2-5 tablespoons curry paste (depending on the degree of heat you like)
1-2 tablespoons lower sodium soy sauce
1-2 tablespoons rice vinegar
1 tablespoon lime juice
3 mint sprigs, optional
3 basil sprigs
1 tablespoon canola or olive oil
4 (6-ounce) swai, halibut, tilapia, or cod fillets
Salt and pepper
Nina, These recipes look wonderful-beautiful photography as well. I’ve been experimenting with the use of coconut milk in recipes so I will definitely try this one! Thanks for sharing! Mary Ann
Thank you Mary Ann. I’ve been inspired by our new Midland restaurant, Basil Thai, and Cooking Light Magazine.
That looks delish Nina. I will try this.
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