THAI FISH CURRY

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Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that’s bursting with delicious Thai flavors. You’ll love it!

This Thai fish curry is excessively delightful and comfortable such that it’s difficult to trust it’s a basic formula.

The coconut milk curry sauce with garlic, ginger, and curry glue is smooth and delightful. Also, delicately stewing the fish keeps it delicate and sensitive.

HOW TO MAKE THIS THAI FISH CURRY RECIPE
Thai fish curry is so easy to make! Here’s what you’re going to do:

  • Saute onions, garlic, and ginger for big-time flavor.
  • Now create the sauce by adding coconut milk, curry paste, fish sauce (stinky but tasty!), a little coconut sugar.
  • Now some chopped veggies go into the pot to cook for a few minutes.
  • Add the fish last as it cooks very quickly.

Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that’s bursting with delicious Thai flavors. You’ll love it!

  • PREP TIME: 10 MINS
  • COOK TIME: 15 MINS
  • TOTAL TIME: 25 MINUTES
  • YIELD: 4 SERVINGS
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INGREDIENTS

  • 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 garlic cloves, finely minced
  • 1 15-ounce can coconut milk
  • ½ cup water
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut or brown sugar
  • 4 cups chopped veggies (pictured are green beans, carrots, and red bell peppers)
  • Minced cilantro and lime juice, to serve

INSTRUCTIONS

  1. Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
  2. Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
  3. Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
  4. Serve with a little minced cilantro and a squeeze of lime juice.
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NOTES

  • A low-sided pot works great for this recipe. But if you don’t have one, simply use your biggest pot so that you don’t have to stack the pieces of fish on top of each other.

Nutrition Facts

  • Serving Size is ¼ of the recipe.
  • Serves 4
  • Amount Per Serving
  • Calories 564
  • % Daily Value*
  • Total Fat 39.6g 51%
  • Saturated Fat 27.3g
  • Cholesterol 102mg 34%
  • Sodium 742mg 32%
  • Total Carbohydrate 16.6g 6%
  • Dietary Fiber 3.2g 12%
  • Sugars 7.3g
  • Protein 37g 74%
  • Vitamin A54%Vitamin C51%Calcium7%Iron28%
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