Recipe by Chef Charles Schlienger of Sway Thai
Recipe yields 4 servings
Ingredients: Count Unit:
| Red Curry Paste | 100 gram |
| Garlic (chopped) | 10 gram |
| Vidalia Onion (diced) | 200 gram |
| Coconut Oil | 25 gram |
| Fresh Green Peppercorn | 10 gram |
| Red Fresno Chile (halved) | 1 ea |
| Water Chestnut (sliced) | 100 gram |
| Chinese Broccoli (destemmed) | 125 gram |
| Baby Corn | 50 gram |
| Coconut Cream | 1 pint |
| Coconut Milk | 800 ml |
| Tamarind Paste | To Taste for sourness (about 3 tbl.) |
| Fish Sauce | To Taste (about 2 ounces) |
| Palm Sugar | 4 Tbl. |
| Redfish Consume (made from cleaned bones) | 2 Quarts |
| Grilled & Pulled Redfish Meat | 454 grams |
| Thai Basil | 25 grams |
| Cilantro | 12 grams |
| Fried Shallots | 4 ounces |
| Crispy Redfish Skins | 2 each large |
Method:
| 1. Combine and sweat the coconut oil, onion and garlic. |
| 2. Add the red curry paste and caramelize. |
| 3. Add the green peppercorn, red Fresno, coconut cream, coconut milk and consume. |
| 4. Bring mixture to a simmer and stir in the tamarind, fish sauce, palm sugar. |
| 5. Add the water chestnut, broccoli, baby corn and redfish meat. Simmer for 10 minutes. |
| 6. Reduce to desired consistency. Garnish with herbs, shallots and crispy skins. Season TT. |