Thai Curry Fish

Tonight I fixed my favorite meal. A recipe I created. We love curry and we love Thai food and we love fish…..so I put the three together. Of course it’s quick and easy (is there any other way to cook)!

 Do try this, you will love it!

Betsy’s Thai Curry Fish
• Step 1
In a small glass bowl mix: 1 can of cream of mushroom soup with Roasted Garlic, 1 cup of half and half (you can use milk or low fat milk if you like…) with 1 ½ teaspoon of yellow curry, ¼ teaspoon of cayenne pepper. Set this aside.
• Step 2
Put one to two cups of water on to boil for instant rice, when the water boils add the rice. While you are waiting for the rice to cook move on to step 3.
• Step 3
Chop 1 red pepper, 4 green onions, and about a cup of fresh mushrooms.
• Step 4
I use my electric skillet (a regular skillet will do if you don’t have an electric) anyhow…place the gravy from step 1 in the skillet and get it boiling, add the veggies from step 3 and cook for several minutes uncovered, then add the fish (I like to use Red Snapper but any fish will work, use what’s fresh and what you like) cook for several more minutes with the lid on, flip the fish, replace the lid, check on the rice. When the fish is done, I like to dish up a scoop of rice and fish and pour some gravy on top.