Description
This Thai Fish Curry is a fragrant and flavorful dish featuring tender white fish simmered in a creamy coconut curry sauce with vibrant vegetables, fresh cilantro, and a splash of lime juice.
Ingredients
Scale
- 1 ½ lb white fish
- 3 tablespoons red Thai curry paste (divided)
- 2 tablespoons coconut oil
- ½ medium onion, finely minced
- 2 tablespoons finely minced ginger
- 3 cloves garlic, finely minced
- 15 ounce can coconut milk
- ½ cup water
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar (or brown sugar)
- 4 cups chopped veggies (green beans, carrots, and red bell peppers)
- Minced cilantro, to serve
- Lime juice, to serve
Instructions
- Cut the fish into pieces about 2 inches wide. Pat dry with a paper towel, then rub 1 tablespoon of the curry paste over the pieces.
- Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic, and cook until golden brown, about 5 minutes.
- Stir in the remaining 2 tablespoons of curry paste, then add the coconut milk, water, fish sauce, and sugar. Mix well.
- Add the chopped vegetables and bring the pot to a boil.
- Reduce heat to medium-low, add the fish pieces, cover the pot, and cook for 5 minutes or until the fish is no longer opaque. For thicker pieces, flip and cook an additional 1-2 minutes.
- Serve hot, garnished with minced cilantro and a squeeze of lime juice.
Notes
- Use any firm white fish such as cod, halibut, or tilapia.
- Adjust the spice level by adding more or less curry paste.
- Serve with steamed jasmine rice to soak up the delicious curry sauce.
- For a creamier curry, add an extra splash of coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
Keywords: Thai fish curry, coconut curry fish, easy Thai curry, fish curry recipe, Thai dinner