Thai Coconut Fish Curry
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the Curry:
1 lb (450g) white fish fillets (such as cod, halibut, or tilapia), cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tablespoons red curry paste
1 can (14 oz) coconut milk
1/2 cup fish or chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice (freshly squeezed)
1 red bell pepper, thinly sliced
1 zucchini, thinly sliced
1 cup baby spinach leaves
1/4 cup fresh basil leaves, chopped (Thai basil preferred)
1/4 cup fresh cilantro, chopped (for garnish)
Cooked jasmine rice, for serving
Instructions
Prepare the Fish:
Pat the fish pieces dry with paper towels and season lightly with salt and pepper. Set aside.
Cook the Aromatics:
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the Curry Paste:
Add the red curry paste to the skillet, stirring it into the onion, garlic, and ginger mixture.
Cook for 1-2 minutes to allow the curry paste to release its flavors.
Simmer the Curry:
Pour in the coconut milk and fish or chicken broth, stirring well to combine with the curry paste.
Add the fish sauce, brown sugar, and lime juice, stirring until the sugar dissolves.
Bring the mixture to a gentle simmer.
Cook the Vegetables and Fish:
Add the sliced red bell pepper and zucchini to the skillet, cooking for 3-4 minutes until they start to soften.
Gently add the fish pieces to the curry, making sure they are submerged in the sauce.
Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the baby spinach and chopped basil leaves, allowing them to wilt in the hot curry.
Serve:
Spoon the Thai coconut fish curry over cooked jasmine rice.
Garnish with chopped cilantro and additional fresh basil leaves if desired.
Serve with lime wedges on the side for extra freshness.
Tips:
Fish Selection: Choose a firm, white fish that holds up well in the curry without falling apart.
Vegetable Variations: Feel free to add other vegetables like snap peas, carrots, or eggplant based on your preference.
Heat Level: Adjust the amount of red curry paste to control the spice level of the curry.
Enjoy your creamy and fragrant Thai Coconut Fish Curry! 🐟🥥🍛