Aromatic and comforting Thai fish curry with coconut milk and red curry paste.
Ingredients
Main Ingredients
- 500gfish fillets
- 400mLcoconut milk
- 2tbspThai red curry paste
- 2tbspvegetable oil
- 3clovegarlic
- 1tbspginger
- 1pieceonion
- 2tbspfish sauce
- 1tbspbrown sugar
- 1tbsplime juice
- 1cancoconut milk
- 1piecebell pepper
- 1piecezucchini
- 1piecesnap peas
- 1bundlefresh basil or cilantro
How to make Thai Fish Curry
Prepare the Base
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion, garlic, and ginger. Sauté until fragrant and soft, about 2-3 minutes.
Add the Curry Paste
Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to bloom.
Add Coconut Milk
Pour in the coconut milk, stirring well to combine.
Bring the mixture to a gentle simmer.
Season the Curry
Add fish sauce, brown sugar, and lime juice. Mix well and adjust seasoning to taste.
Add Fish and Vegetables
Add the fish chunks to the curry, submerging them in the sauce.
If using vegetables, add them now.
Simmer gently for 8-10 minutes, or until the fish is cooked through and flakes easily.
Garnish and Serve
Sprinkle fresh basil or cilantro leaves on top for a burst of freshness.
Serve hot with steamed jasmine rice.
Tips & Tricks
Use freshly caught fish for the best taste.
For a spicier curry, add sliced red chili or chili flakes.
Substitute shrimp or tofu if desired for a different variation.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...