1/4 the curry can double the coconut milk, that will reduce the spice, but it's really not that spicy honestly, it just looks intimidating, If you are at any restaurant this would be on the mild side. :-)
Loving these recipes? Just wondering what your ethnic background is? My wife is Chinese/southeast asian and many of these ingredients and techniques are similar. Great job!
I am 100% Laotian born in Vientiane, but came to america while I was a 1 years old, I love chinense food and often use ingredients that can cross over into Laotian cuisine and many of my own southeast asian recipes, I will be making some Lao favorites coming soon, but only if we can keep fish on the hook and onto the deck lol, thanks for watching!
Red Thai Curry Halibut Simple Easy And Delicious:
1 - Purple eggplant
1 - Green onions bunch
2 - Lemongrass stalks
1 - Cilantro bunch
1 - Ginger pieces
1 - Onion white
2-3 Tbsp - Fish sauce squid brand
2-3 Tbsp - Oyster sauce Lee Kum Kee
1 tsp - Shrimp Paste
1 tsp - Chicken flavor broth mix Knorr brand
1 can - Maesri red curry paste
1 can - Cocunut milk
5-10 pieces - Kaffer lime leaves
1 tsp - MSG
1 cup - White Flour
1 tsp - Sugar white
Cooking oil vegetable or soy
1 Halibut Fish
Garnish with any vegetable of your choice for plating
Serve with traditional white rice
Looks fantastic 👌
well, I sure hope it gave you ideas on using this abundant fish we are so lucky to have on the west coast, thanks for stoppin in.
Fire!
Fire! and delicious! mildly spicy category but worth the "you got to try this" with your fresh Halibut :-) thanks for watching
Hella good bro!
It’s growing bro
I like the pace, just having fun with it.
Looks like a good dish. Not sure we can handle that level of spice in MN though.
1/4 the curry can double the coconut milk, that will reduce the spice, but it's really not that spicy honestly, it just looks intimidating, If you are at any restaurant this would be on the mild side. :-)
Loving these recipes? Just wondering what your ethnic background is? My wife is Chinese/southeast asian and many of these ingredients and techniques are similar. Great job!
I am 100% Laotian born in Vientiane, but came to america while I was a 1 years old, I love chinense food and often use ingredients that can cross over into Laotian cuisine and many of my own southeast asian recipes, I will be making some Lao favorites coming soon, but only if we can keep fish on the hook and onto the deck lol, thanks for watching!
Remember Yan Can Cook…well Rick can too!
one of my favorite chefs in our era, inspiring to watch