Thai Fish Curry

For beginners, the best way to cook Thai fish curry is to follow a simple method: start by sautéing onion, garlic, and ginger in vegetable oil until fragrant. Then, add Thai red curry paste and coconut milk, allowing it to simmer. Finally, add fish and vegetables, cooking until the fish is flaky. This straightforward process ensures you capture the aromatic flavors without overwhelming complexity.

Yes, you can make Thai fish curry with frozen fish fillets. Just ensure to thaw the fish completely before adding it to the curry. You may need to adjust the cooking time slightly, as frozen fish may take a bit longer to cook through compared to fresh fillets.

If you want to customize your Thai fish curry, good vegetable substitutions include broccoli, carrots, or eggplant. These vegetables can add different textures and flavors while still complementing the curry's rich coconut base. Just remember to cut them into bite-sized pieces for even cooking.

To store leftover Thai fish curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, do so gently on the stove or in the microwave, adding a splash of coconut milk if it thickens.

The best side dish to serve with Thai fish curry is steamed jasmine rice, as it absorbs the flavorful curry sauce beautifully. You can also pair it with a fresh cucumber salad or Thai spring rolls for a light and refreshing contrast to the rich curry.