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Get a taste of Thai with this quick fish dish - Douglas Demos

This Thai curry will last a long time in your fridge. #k5evening

SEATTLE — Thai food is a popular restaurant choice around here. But chef Tom Douglas has a Thai recipe you can make at home. He joined us from the Hot Stove Society kitchen.

Rockfish in the Red Sea 


  • 1 cup pumpkin, cut into medium chunks 
  • 1 can of coconut milk
  • 8 ounces of fresh baby spinach
  • 1 teaspoon Mae Ploy Red Curry Paste (start with 1 teaspoon to test for heat, add more if desired)
  • 2 tablespoons vegetable oil
  • 1.5 pounds of wild Washington rockfish, about 5 filets


  1. Using a large skillet on medium-high heat, sauté pumpkin until edges become brown and crispy. Turn the heat down to low.
  2. Add spinach. Toss and turn spinach in the skillet so it wilts, making room so you can keep adding more.
  3. Cook spinach until wilted not cooked all the way. Wilted will keep it less watery.
  4. In a medium skillet on medium-low, add vegetable oil and red curry paste.  Whisk until smooth and sauté for about 3 minutes. 
  5. Add coconut milk to curry and whisk until smooth.
  6. Add rockfish to curry and lightly blanch the rockfish on medium-low.
  7. The total cooking time is a few minutes until the internal temperature of rockfish reaches 120° degrees.
  8. Using a large serving platter, spread spinach and pumpkin on the platter.
  9. Place rockfish on top of spinach and pumpkin.
  10. Gently pour the curry over the fish and serve immediately.
Credit: KING 5 Evening
This Rock Fish cooks in minutes with the Thai curry and coconut milk.

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