Thai Fish Curry recipe

Thai Fish Curry

by @chefspalette
Prep Time
15min
Cook Time
20min
Total Time
35min

Aromatic and comforting Thai fish curry with coconut milk and red curry paste.

Ingredients

4 Servings
(1 serving = 1 portion with rice)

Main Ingredients

  • 500g
    fish fillets
  • 400mL
    coconut milk
  • 2tbsp
    Thai red curry paste
  • 2tbsp
    vegetable oil
  • 3clove
    garlic
  • 1tbsp
    ginger
  • 1piece
    onion
  • 2tbsp
    fish sauce
  • 1tbsp
    brown sugar
  • 1tbsp
    lime juice
  • 1can
    coconut milk
  • 1piece
    bell pepper
  • 1piece
    zucchini
  • 1piece
    snap peas
  • 1bundle
    fresh basil or cilantro

How to make Thai Fish Curry

Prepare the Base

  1. Heat the vegetable oil in a large skillet or wok over medium heat.

  2. Add the chopped onion, garlic, and ginger. Sauté until fragrant and soft, about 2-3 minutes.

Add the Curry Paste

  1. Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to bloom.

Add Coconut Milk

  1. Pour in the coconut milk, stirring well to combine.

  2. Bring the mixture to a gentle simmer.

Season the Curry

  1. Add fish sauce, brown sugar, and lime juice. Mix well and adjust seasoning to taste.

Add Fish and Vegetables

  1. Add the fish chunks to the curry, submerging them in the sauce.

  2. If using vegetables, add them now.

  3. Simmer gently for 8-10 minutes, or until the fish is cooked through and flakes easily.

Garnish and Serve

  1. Sprinkle fresh basil or cilantro leaves on top for a burst of freshness.

  2. Serve hot with steamed jasmine rice.

Tips & Tricks

  1. Use freshly caught fish for the best taste.

  2. For a spicier curry, add sliced red chili or chili flakes.

  3. Substitute shrimp or tofu if desired for a different variation.

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Recipe by

@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,...