Red curry fish kebabs with coconut rice
Savor the flavors of Thailand with our Red Curry Fish Kebabs paired with fragrant Coconut Rice. This mouthwatering dish features tender white fish, spicy red curry paste, and vibrant red peppers grilled to perfection. Served alongside creamy coconut basmati rice, it's a delightful culinary experience that blends spice and sweetness in every bite. Perfect for family dinners or special occasions!
Cook time 10 min
Prep time 20 min
Ingredients:
1.50 lb white fish1 red pepper
1/2 cup scallions
1/3 cup curry paste
1 cup coconut milk
1 cup basmati rice
Red curry fish kebabs with coconut rice is a delicious and aromatic dish that combines the flavors of spicy red curry paste and creamy coconut milk. This dish features succulent white fish skewered with vibrant red peppers and scallions, served alongside fragrant basmati rice cooked in coconut milk. Perfect for a weeknight meal or a special occasion, red curry fish kebabs are sure to be a hit with their irresistible combination of tastes and textures.
Instructions:
- Cut the white fish into 1.5-inch cubes. Pat dry with a paper towel.
- Season the fish with salt and pepper.
- In a medium bowl, combine the curry paste with the fish cubes. Toss gently to coat the fish evenly with the curry paste. Let it marinate for at least 15 minutes for the flavors to meld.
- Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures fluffy rice.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt.
- Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
- Turn off the heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.
- Preheat your grill to medium-high heat or set your broiler to high.
- Thread the fish cubes, red pepper pieces, and chopped scallions alternately onto skewers.
- If you're using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
- Place the kebabs on the grill or under the broiler. Cook for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork. Be sure to turn the kebabs occasionally for even cooking.
- Serve the red curry fish kebabs hot, alongside the coconut rice. Garnish with extra chopped scallions or fresh cilantro if desired.
Tips:
- Ensure the fish is fresh and cut into uniform pieces to ensure even cooking.
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Marinate the fish in the curry paste for at least 30 minutes to enhance the flavor.
- Use full-fat coconut milk for a richer taste in the rice.
- Cook the basmati rice with a pinch of salt to bring out its natural flavor.
- For a spicier dish, add some chopped fresh chili to the curry paste marinade.
- Keep an eye on the kebabs while grilling to avoid overcooking the fish, which can make it dry.
Red curry fish kebabs with coconut rice are not only easy to prepare but also bursting with flavors. The spicy and creamy elements perfectly complement the delicate fish and fragrant rice, making this dish a delightful experience for the taste buds. Whether you're cooking for yourself or entertaining guests, this recipe promises a satisfying and memorable meal. Serve with a side of fresh salad or steamed vegetables for a complete and balanced meal.
Nutrition per serving
4 ServingsCalories 440kcal
Protein 36g
Carbohydrates 20g
Fiber 2.17g
Sugar 3.66g
Fat 24g
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