Sautéed fish fillets with coconut-red curry sauce from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 02, 2020

    This recipe makes a delicious sauce with complex flavors and a nice thickness - great for serving with mild-flavored fish. Relatively short and simple cooking process. Worked well with the Thai Kitchen red curry paste sold in most supermarkets - I used 4 tsp as suggested by the recipe for "those who like assertive flavors."(!) I grated vs. minced the ginger for a slightly smoother texture. The sauce was too sour for me when it first came off the stove, but was easily balanced out by stirring in a bit more sugar. I'm thinking the sauce would also be great with chicken and rice, though I haven't tried those combinations yet. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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