Red Curry Sauce For Fish Rice Or Veggies Recipes

Steps:

• Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
• Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

Steps:

• Grind dried shrimp in grinder until fluffy, about 1 minute.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook curry paste, stirring constantly, 30 seconds. Add coconut milk gradually, whisking until smooth, then add fish sauce and sugar and cook, stirring, until sugar is dissolved. Stir in ground shrimp, then remove from heat and keep covered.
• Heat 1 inch oil in a 2- to 3-quart saucepan until it registers 375°F on thermometer. Pat fish dry and sprinkle with salt. Dredge in rice flour, shaking off excess, and arrange in 1 layer on a plate.
• Cook beans in oil 30 seconds and transfer to paper towels to drain. Return oil to 375°F and fry fish in 2 batches, turning, until golden brown, 2 to 3 minutes per batch. Transfer fish to fresh paper towels to drain. Bring curry sauce to a simmer, then add fish and cook, turning fish gently to coat with sauce, about 1 minute.
• Serve fish curry with long beans scattered on top.
• *Ingredients available at Asian markets, ethnicgrocer.com (866-438-4642), and templeofthai.com (877-811-8773).