Thai Red Curry and Basil Pan-Seared Trout

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Thai Red Curry and Basil Pan-Seared Trout

Thai Red Curry and Basil Pan-Seared Trout is a quick way to make an elegant dinner that just feels healthy.

Tiempo de preparación5

Tiempo de cocción10

Tiempo total15

Plato: Plato principal

Cocina: tailandés

Keyword: Pescado, Trucha

Raciones:

Calorías: 620kcal

Cost: 10

Equipment

Sauce Pan
Skillet

Ingredientes

For the Sauce

2 tablespoon Red curry paste you can actually use whatever curry paste you want.
1 ½ cup Light coconut milk
½ cup Water
1 teaspoon Stevia optional

For the Trout

1 lb. Trout fillets, about 4
2 tbsp. Butter substitute I can't believe it's not butter or a healthy oil

Seasoning

1 tsp. Salt and or pepper or basil seasoning
1 tbsp. Basil Crushed
1 tbsp. Scallions Or green onions, cut into slivers
2 lemons Cut into wedges

Elaboración paso a paso

Make the Sauce

On medium-high to high heat, with a bit of oil, stir-fry the curry paste until fragrant, and then add in a cup of light coconut milk and mix well.
Add in the next half cup of light coconut milk and water and stevia and continue to mix well.
Turn to low heat and move on to the fish.

Cooking the trout

Place a skillet on medium-high to high heat and add the butter to melt or oil if you prefer, making sure to cover the skillet as much as possible.
Season the fish with salt or basil seasoning or both, and lemon juice on both sides and then add the fillets, skin side down to the skillet.
This is the important part to me, you will want to cook until the skin is a bit crispy and crunchy, adding a little lemon
Once the skin is a bit crispy and brown you can flip it over using tongs, being careful not to break it apart. You can cover the bottom of the skillet with more oil by moving it around or adding more as needed so it doesn't stick.

Plating

For the plating, you will want to add the sauce to your plate first, adding the crushed basil, scallions, or green onions, and more salt, pepper, and garnish with lemon wedges.

Notas

As always, your situation is fact dependant. When in doubt, check it out with your doctor, dietician, or nutritionist. We are none of the above, just a couple of people trying to make healthy Thai recipes as healthy as we can. We would love to hear your ideas for improvement. :)

Nutrition