Grouper Fillets with Ginger and Coconut Curry
Grouper Fillets with Ginger and Coconut Curry

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, grouper fillets with ginger and coconut curry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

NYT Cooking: The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could. FULL RECIPE BELOW We're cooking up some delicious grouper Thai style in this episode.

Grouper Fillets with Ginger and Coconut Curry is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Grouper Fillets with Ginger and Coconut Curry is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
  1. Prepare grouper fillets (about 6 ounces each), skin removed
  2. Prepare Kosher salt and black pepper
  3. Prepare olive oil
  4. Get spring onion (or the white portion of 1 large leek)
  5. Get minced fresh ginger
  6. Prepare minced fresh turmeric or1 teaspoon dried turmeric
  7. Get small carrot, peeled and julienned
  8. Prepare snow peas, julienned
  9. Make ready can full-fat coconut milk
  10. Prepare red curry paste, plus more if needed
  11. Make ready cilantro leaves, for garnish

EASY coconut curry with chickpeas and Indian spices. A classic easy coconut curry with chickpeas, inspired by Indian flavors. Carrot-Ginger Soup with Curry and Coconut Milk. There is nothing unusual about the flavors in this soup — carrot and ginger, a common match, often are found with curry and coconut — but I still find this extraordinarily good and exactly what I want to be eating right now.

Steps to make Grouper Fillets with Ginger and Coconut Curry:
  1. Heat oven to 225 degrees.
  2. Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
  3. Add the remaining 2 teaspoons oil to the skillet. Add the spring onion trimmed, cut into 2-inch segments and julienned (about 1 cup) and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
  4. Add the coconut milk (I add some Greek yogurt to balance the sweetness of the coconut milk - 2 tablespoons and take 2 tablespoons of the coconut milk) and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
  5. Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

Crush the gingernuts in a ziplock bag, then add to a bowl with the desiccated coconut and half the condensed milk. James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection. Stir in cilantro and serve piping hot over tilapia fillets. Serve with: Spinach and Split Pea Mash Spicy Cauliflower "Steak" Red Bell Pepper and Shallot Curry Shown here with: Beet Greens Sautéed in Ginger, Lemon and Cumin.

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