4 SERVINGS
Thai red curry paste made from chilies, lemongrass and galangal imparts a distinctly pungent, spicy Thai flavor to dishes. It’s intense heat is usually mellowed in Thai curry broths by another Southeast Asian staple, coconut milk, other ingredients are paired here with the French technique of cooking fish en papillote. The coconut milk blends with the fish juices to make an instant creamy sauce.
1 tablespoon unsalted butter
2 medium shallots, finely chopped
½ cup dry white wine
¾ cup unsweetened coconut milk
1-tablespoon Asian fish sauce
2-teaspoons fresh lime juice
3-teaspoons Thai red curry paste
1-teaspoon sugar
Four 6-ounce skinless white-fleshed fish fillets, such as sea bass, grouper or halibut
Salt and freshly ground pepper
4 sprigs of basil
1. Preheat the oven to 450°. Melt the butter in a medium saucepan. Add the shallots, cover and cook over low heat, stirring occasionally, until soft and golden, 5 minutes. Add the wine and simmer until almost evaporated, about 3 minutes. Whisk in the coconut milk, fish sauce, lime juice, red curry paste and sugar and simmer until slightly thickened, about 5 minutes; you should have 3/4 cup of sauce. Remove from the heat.
2. Cut four 20-inch sheets of heavy-duty aluminum foil or parchment paper. Set 1 sheet on a work surface and turn up the edges slightly so the curry sauce can be contained. Spoon 1 tablespoon of the sauce on 1 side of the sheet and set a fish fillet on top; season with salt and pepper and spoon 2 more tablespoons of the sauce on the fish. Top with a basil sprigs. Fold the foil over the fish and starting at 1 corner fold the edge over itself in neat pleats, folding each successive pleat so it slightly overlaps the previous 1 to make a tight seal all around. Repeat with the remaining curry sauce, fish fillets and basil.
3. Slide the papillotes onto a cookie sheet and bake them on the bottom rack of the oven for 12 to 14 minutes, or until puffed. Remove from the oven and let stand for 2 minutes.
4. Transfer the papillotes to large shallow soup bowls or dinner plates. Carefully cut the foil or parchment paper around the pleats. Fold back the flap to expose the fish and serve immediately.
WINE A round, creamy white with little or no spice will complement the rich sauce and flaky fish here. Try a Pinot Blanc from Alsace, such as the 2000 Paul Blanck, or a Chenin Blanc from the Loire Valley, such as the more expensive 2000 Nicolas Joly Clos de la Coulee de Serrant Savennieres-Coulee de Serrant.
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