Thai Fish Curry Recipe
Calories: 28
Adjust Servings Here: 4 servings
Description
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.
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
Instructions
- 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
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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