Redfish Curry

October 11, 2017

Recipe by Chef Charles Schlienger of Sway Thai
Recipe yields 4 servings

Redfish Curry

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


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.