Description
This Thai Fish Curry recipe is a delightful blend of aromatic spices, creamy coconut milk, and tender white fish, creating a flavorful and comforting dish that is perfect for a cozy dinner at home.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup fish or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
Additional Ingredients:
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 lb white fish fillets (cod, halibut, or tilapia), cut into chunks
- Fresh cilantro and lime wedges for serving
Instructions
- Heat coconut oil: In a large skillet or saucepan, heat coconut oil over medium heat.
- Sauté onion: Add sliced onion and sauté until soft, about 3–4 minutes.
- Add aromatics: Stir in garlic and ginger, cooking for another 1–2 minutes.
- Cook curry paste: Add red curry paste and cook for 1 minute.
- Simmer with coconut milk: Pour in coconut milk, broth, fish sauce, and brown sugar. Bring to a gentle simmer.
- Add vegetables: Add bell pepper and zucchini, cook for 5–6 minutes.
- Simmer with fish: Gently add fish chunks and simmer for 6–8 minutes until cooked through.
- Finish and serve: Stir in lime juice, adjust seasoning, and serve hot with cilantro and lime wedges.
Notes
- Use firm white fish for best results.
- You can substitute shrimp or tofu for a variation.
- Add Thai basil or chopped scallions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
