Thai Fish Curry
Thai curry is a dish that combines coconut milk’s rich, creamy texture with the fiery kick of red curry paste, creating an unforgettable experience. Whether you’re a seasoned chef or a home cook looking to impress, this recipe for Thai Fish Curry using red curry paste will quickly become a favorite in your kitchen.
Thai food is renowned worldwide for its vibrant and bold flavors, artfully balancing sweet, sour, salty, and spicy tastes in each dish. In particular, curries hold a special place among the many beloved dishes in Thai cuisine. Whether red, green, or yellow, Thai curries are a perfect symphony of rich coconut milk, aromatic curry pastes, and an array of fresh ingredients.
Incorporating fish into your Thai curry instead of traditional proteins like chicken or beef offers a delicious and healthier alternative.
Why is this the best recipe
- Authentic Flavor Profile: This recipe captures the essence of traditional Thai cuisine, perfectly balancing spicy, sweet, sour, and salty flavors.
- Quick and Easy Preparation: With straightforward steps and a cooking time of under 30 minutes, this dish is perfect for busy weeknights without compromising on taste.
- Versatility: You can easily customize this curry to suit different dietary preferences and ingredient availabilities, making it a versatile addition to your meal repertoire.
- Nutrient-rich: Packed with fresh vegetables and protein-rich fish, this curry is delicious and nutritious, offering a balanced meal for the whole family.
Ingredients and substitutes
- Curry Paste: The heart of the dish, providing heat and depth of flavor. You can also use green, red, or yellow curry paste for a different flavor profile.
- Coconut Milk: Adds creaminess and balances the spice of the curry paste. Use coconut cream for a richer texture or light coconut milk for a lower-fat option.
- Fish: A source of protein and the main ingredient. Common choices include cod, tilapia, or snapper, but salmon is also very popular. Of course, chicken, shrimp, or tofu are great substitutes for dietary preferences or availability.
- Fish Sauce: Enhances the umami and adds saltiness. Soy sauce or tamari are great substitutes for a vegetarian option.
- Lime Juice: Adds acidity to balance the richness of the coconut milk. Lemon juice or rice vinegar will also work in a pinch.
- Sugar: Balances the flavors with a touch of sweetness. You can omit it or use honey, agave syrup, or palm sugar for authenticity.
- Vegetables: Add texture, color, and nutrition. Bell peppers, mini eggplants, bamboo shoots, and carrots are commonly used. Other quick-cooking vegetables like zucchini, broccoli, or green beans work too.
- Kaffir Lime Leaves/Basil Leaves: Infuse the curry with a distinct aromatic flavor. For substitutes, use lemon zest for kaffir lime leaves or cilantro for basil.
Step-by-step: Thai fish curry recipe
- Prepare the Ingredients: Cut the fish fillets into bite-sized pieces and set aside. Next, thinly slice the red bell pepper, green beans, and carrot. Drain the bamboo shoots if using and set aside.
- Cook the Curry Paste: Heat a large skillet or wok over medium heat, add the oil, and sauté the onions for a minute. Then, add garlic and curry paste and stir-fry for 1-2 minutes until fragrant.
- Add Coconut Milk: Gradually pour in the coconut milk, stirring constantly to blend with the curry paste. Add the lemon grass, kefir lime leaves, and basil leaves. Bring the mixture to a gentle simmer.
- Add Vegetables: Add the green beans, cook for a minute, then add the sliced bell pepper, carrot, and bamboo shoots to the skillet. Simmer for 5 minutes until the vegetables are almost tender.
- Add Fish and Seasonings: Add the fish pieces to the skillet and gently stir to coat with the curry sauce. Then, add the fish sauce, lime juice, and sugar.
- Simmer Gently: Reduce the heat to low and simmer for another 5-7 minutes until the fish is cooked and tender—season with salt and pepper.
- Taste and Adjust: Taste the curry and adjust the seasoning as needed, adding more fish sauce for saltiness, lime juice for acidity, or sugar for sweetness.
- Serve: Serve the Thai Fish Curry over cooked jasmine rice. Garnish with fresh basil leaves or cilantro.
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Frequently asked questions
Can I use a different type of fish for this recipe?
Yes, you can use any firm white fish, such as cod, tilapia, salmon, or snapper. You can also substitute with chicken, shrimp, or tofu.
Is it possible to make this curry less spicy?
Absolutely! You can adjust the amount of red curry paste to your preference. Start with a smaller amount and add more gradually.
Can I make this curry ahead of time?
Yes, Thai Fish Curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop and intensify.
What can I use instead of fish sauce?
Soy sauce or tamari can be used as a substitute for fish sauce, making it suitable for vegetarians and those with fish allergies.
What side dishes pair well with Thai Fish Curry?
Steamed jasmine rice, rice noodles, or a simple cucumber salad are great accompaniments to Thai Fish Curry.
Thai Fish Curry Recipe
Thai curry is a dish that combines coconut milk's rich, creamy texture with the fiery kick of red curry paste, creating an unforgettable experience. Whether you're a seasoned chef or a home cook looking to impress, this recipe for Thai Fish Curry using red curry paste will quickly become a favorite in your kitchen.
Video
Ingredients
- 1 pound (500 g) Fish fillets, boneless, cut into bite-sized pieces (cod, tilapia, snapper, slamon)
- 2 tbsp Red curry paste
- ½ small Onion finely diced
- 1 med Garlic clove minced
- 14 oz (400 ml) Coconut milk canned
- 1 stalk Lemon grass stalk roughly chopped
- 1 tbsp Fish sauce
- 1 tbsp Lime juice
- 1 tbsp Sugar
- 1 cup (110 g) Green beans cut into 2 inch pieces
- 1 large Red bell pepper sliced thinly
- 1 large Yellow or green bell pepper sliced thinly
- 1 large Carrot sliced (optional)
- 1 cup bamboo shoots, drained (optional)
- 2 kaffir lime leaves or 1 tablespoon lemon zest
- ½ cup Fresh basil leaves or cilantro for garnish
- 4 cups (650 g) Cooked jasmine rice for serving
Method
- Prepare the Ingredients: Cut the fish fillets into bite-sized pieces and set aside. Thinly slice the red bell pepper, green beans, and carrot. Drain the bamboo shoots if using and set aside.
- Cook the Curry Paste: Heat a large skillet or wok over medium heat, add the oil, and sauté the onions for a minute. Add the garlic and curry paste, and stir-fry for 1-2 minutes until fragrant.2 tbsp Red curry paste, ½ small Onion , 1 med Garlic clove
- Add Coconut Milk: Gradually pour in the coconut milk, stirring constantly to blend with the curry paste. Add the lemon grass, kefir lime leaves, and basil leaves. Bring the mixture to a gentle simmer.14 oz Coconut milk, 1 stalk Lemon grass stalk, 2 kaffir lime leaves , ½ cup Fresh basil leaves or cilantro
- Add Vegetables: Add the green beans, cook for a minute, then add the sliced bell pepper, carrot, and bamboo shoots to the skillet. Simmer for 5 minutes until the vegetables are almost tender.1 large Red bell pepper, 1 large Yellow or green bell pepper, 1 large Carrot, 1 cup bamboo shoots, drained, 1 cup Green beans
- Add Fish and Seasonings: Add the fish pieces to the skillet and gently stir to coat them with the curry sauce. Add the fish sauce, lime juice, and sugar.1 pound Fish fillets, boneless, cut into bite-sized pieces, 1 tbsp Fish sauce, 1 tbsp Lime juice, 1 tbsp Sugar
- Simmer Gently: Reduce the heat to low and simmer for another 5-7 minutes until the fish is cooked and tender. Season with salt and pepper.
- Taste and Adjust: Taste the curry and adjust the seasoning as needed, adding more fish sauce for saltiness, lime juice for acidity, or sugar for sweetness.
- Serve: Serve the Thai Fish Curry over cooked jasmine rice. Garnish with fresh basil leaves or cilantro.4 cups Cooked jasmine rice
Notes
- Use Fresh Ingredients: Fresh fish and vegetables make a significant difference in flavor and texture.
- Balance the Flavors: Thai cuisine is all about balance. Adjust the spice, sweetness, and acidity to your taste.
- Don’t Skimp on the Curry Paste: The paste is the flavor powerhouse of this dish. Using a good quality paste will elevate your curry.
- Simmer Gently: Cooking the fish on a gentle simmer ensures it stays tender and flaky.
- Taste and Adjust: Always taste the curry before serving and adjust the seasoning as necessary.
- Garnish Well: Fresh herbs like basil or cilantro and a squeeze of lime juice add freshness and enhance the presentation.
Equipment you will need
Nutrition
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This fish curry looks incredibly vibrant, flavorful, and like its packed with protein. Thanks for sharing.
Absolutely delicious and i love that you made fresh Thai curry paste for the recipe. This must be soooo flavorful and super easy to make too.
Oh yum! I just love all of the different flavors happening in this dish! 🙂 What a great way to serve your favorite white fish.
I love the beautiful colors the vegetables bring to this dish. The flavor combination is delicious. I definitely will make it again.
This sounds delicious! I’ve never used seafood in curry but I think it’s time I try it. Will start with your recipe!
I have never had a fish curry for a year and can’t wait to make this for tonight’s dinner. It looks delicious and flavorful!!