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This special red-curry recipe comes from Thai chef Top Srisomphan, head chef at Toronto's Khao San Road. She also consults at their upbeat, lively sister restaurant Nana on Queen West. She suggests that Mae Ploy red-curry paste is a good substitute for making your own. She uses tilapia for the curry. I preferred halibut but either works. Serve with rice.

Servings: 2

Ready Time: 30 minutes

Red Curry Paste

3 dried red Asian chilies

1/2 cup chopped shallots

2 tbsp chopped garlic

2 tbsp finely chopped lemongrass

1 tbsp finely chopped peeled galangal or ginger

1 tsp salt

1 tsp shrimp paste

1 tbsp lime juice

1 tsp slivered kaffir lime leaves

Curry

1 cup coconut milk

1 tsp fish sauce

1 tsp sugar

1 1/2 cups 1/2-inch cubed squash (acorn or kabocha)

2 Thai red chilies, sliced diagonally, seeds removed, plus more for garnish (optional)

1/2 cup fish stock or water

2 kaffir lime leaves, sliced into thin strips

8 oz (250 g) halibut or other firm white fish, cut in 2-inch pieces

6 to 8 Thai basil leaves

Salt and freshly ground pepper

Method

Purée all ingredients for curry paste in a blender until smooth or pound together in a mortar and pestle. Reserve.

Bring 1/2 cup of coconut milk to a boil in a pot. Cook over medium heat, stirring often, for 2 to 3 minutes or until slightly thickened.

Add 2 tbsp curry paste and continue to cook, stirring, until mixture becomes very thick and moisture has evaporated, about 5 minutes.

Add fish sauce and sugar and keep stirring for another minute. Add squash, chilies, stock and remaining coconut milk. Cook for 5 more minutes or until the squash is tender.

Add kaffir lime leaves and fish. Cover and cook for 3 to 4 minutes or until the fish is cooked.

Remove from heat and stir in Thai basil leaves. Season with salt and pepper to taste. Transfer to a serving bowl.

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