Thai Red Curry Red Drum (Half-Shell Style) with Cauliflower Rice

Ingredients

• 450 g red drum fillets
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil (avocado/canola)
• 2 tbsp Thai red curry paste
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 small shallot
• 1 medium bell pepper (red or yellow)
• 400 ml coconut milk (full-fat)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 450 g cauliflower rice
• 1/2 cup basil (Thai or sweet basil)
• 1/4 cup water or unsalted chicken stock

Instructions

1. 1

   Prep (20 minutes total): Pat the red drum dry and season both sides with salt and black pepper. Mince garlic and ginger; finely chop shallot. Slice bell pepper into thin strips. Chop basil and set aside.

2. 2

   Sear (about 10 minutes): Heat oil in a large skillet over medium-high heat. Add red drum and sear until browned on the first side, about 3–4 minutes, then flip and sear the second side about 2–3 minutes. Remove fish to a plate (it will finish cooking in the curry).

3. 3

   Build the curry (about 10 minutes): In the same skillet, reduce heat to medium. Add shallot, garlic, and ginger; cook 1–2 minutes until fragrant. Stir in Thai red curry paste and cook 30–60 seconds to bloom the flavors. Add water/stock and coconut milk; stir until smooth.

4. 4

   Simmer and finish (about 5 minutes): Add bell pepper to the curry and simmer 3–4 minutes until slightly tender. Return the seared red drum to the sauce and simmer gently until just cooked through, about 3–4 minutes (depending on thickness). Stir in fish sauce, lime juice, and brown sugar; taste and adjust seasoning.

5. 5

   Cauliflower rice (about 5 minutes, during the last simmer): In a separate pan, warm cauliflower rice with a splash of water over medium heat, stirring 3–4 minutes until tender and hot. Stir in half the basil.

6. 6

   Serve: Spoon cauliflower rice onto plates. Ladle Thai red curry and bell pepper over the fish. Top with remaining basil and serve immediately.