Thai Fish Curry

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If you’re looking for a fragrant, flavorful dish to warm your soul, then this Thai Fish Curry is just the ticket! This recipe blends fresh ingredients and bold spices that bring a little bit of Thailand into your kitchen.

It’s a fantastic way to enjoy fish and can be whipped up in no time.

Whether you’re an experienced cook or a kitchen newbie, you’ll find this dish to be straightforward and incredibly satisfying.

Let’s dive into why this recipe is a must-try!

Why This Recipe Is a Must-Try

Thai Fish Curry is not just delicious; it’s also packed with nutrients and is incredibly versatile.

The blend of coconut milk, fresh vegetables, and spices creates a rich and creamy sauce that’s bursting with flavor.

Plus, this dish can easily be tailored to suit your taste preferences.

Whether you want it spicy or mild, with more vegetables or leaner fish, this recipe has got you covered.

Once you experience the wonderful contrast of the fresh, savory, and slightly sweet flavors, you’ll understand why it deserves a spot in your weekly meal rotation.

Ingredients

• 1 tablespoon (15 ml) coconut oil or vegetable or avocado oil
• 1 medium yellow onion, finely diced (about ½ cup)
• 1 medium bell pepper, sliced – any color you like
• 1 cup green beans, chopped into 2-inch pieces
• 3 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1-2 medium chilies, deseeded and diced (optional)
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 14-ounce can (400 g) full-fat coconut milk
• 1 tablespoon (15 ml) fish sauce
• 1 teaspoon coconut sugar or light brown sugar
• 1 ½ pound (680 g) fish fillets (cod works beautifully), sliced into 2-inch chunks

How To Make Thai Fish Curry

Step 1: Sauté the Aromatics

Start by heating the coconut oil in a large skillet or wok over medium heat.

Add the finely diced onion and sauté for about 3-4 minutes until it becomes translucent.

Then, toss in the sliced bell pepper, green beans, minced garlic, grated ginger, and diced chilies if you’re using them.

Cook everything together for another 5 minutes until the veggies are tender but still vibrant.

Step 2: Add the Spices

Now it’s time to bring in that amazing flavor! Stir in the red curry paste, ground turmeric, ground cumin, and ground coriander.

Cook for about 1-2 minutes until the spices become fragrant and coat the vegetables evenly.

This step is crucial as it really develops the rich flavors of the curry.

Step 3: Pour in the Coconut Milk

Next, add the can of coconut milk to the pan.

Stir well to combine everything, and let it simmer gently for about 5 minutes.

As the mixture heats, you’ll notice the colors intensifying and the comforting aroma filling your kitchen.

Step 4: Add Fish and Season

After the coconut milk is warmed, it’s time to add the fish chunks.

Make sure they’re well-coated with the curry sauce.

Drizzle in the fish sauce and sprinkle the coconut sugar or light brown sugar to balance the flavors.

Simmer gently for another 5-7 minutes, just until the fish is cooked through and flakes easily with a fork.

Be careful not to overcook the fish, as it can become tough.

Step 5: Serve It Up!

Once your Thai Fish Curry is ready, serve it hot over fluffy jasmine rice or alongside fragrant quinoa.

Garnish with fresh cilantro or lime wedges for an extra burst of freshness.

Enjoy your delicious creation!

Expert Tips

• If you prefer a thicker curry, let it simmer a bit longer before adding the fish.
• Use fresh fish for the best flavor. However, frozen fish works in a pinch; just thaw it before cooking.
• For a vegetarian option, substitute the fish with tofu or chickpeas and omit the fish sauce.
• Taste as you go! Adjust the seasoning or spice level according to your preferences.

Variations and Customizations

• Swap in your favorite vegetables like zucchini, carrots, or spinach for a different texture and flavor.
• If you love some heat, consider adding red pepper flakes or a dash of sriracha to spice things up.
• Add a splash of lime juice at the end for a bright, zesty finish.
• Experiment with different types of fish or seafood, like shrimp, salmon, or tilapia, based on what you enjoy.

How to Store Leftovers

If you have any leftover Thai Fish Curry, simply transfer it to an airtight container and store it in the refrigerator.

It stays fresh for about 2-3 days.

When you’re ready to enjoy it again, reheat it on the stove over low heat, adding a splash of water or coconut milk to loosen it up if needed.

This dish also freezes well! Just portion it out, and you can enjoy a taste of Thailand whenever you want.

FAQ

Can I make this curry ahead of time?

Absolutely! You can prepare the curry a day in advance and store it in the refrigerator.

Just reheat gently before serving.

The flavors often deepen overnight, making it even more delicious!

What type of fish works best in Thai Fish Curry?

Fish like cod, tilapia, or salmon is perfect for this recipe.

Choose firm white fish that can hold up to cooking and remain flaky.

Is it possible to make this dish vegan?

Yes! Substitute the fish with extra firm tofu or chickpeas and replace the fish sauce with soy sauce or a vegan fish sauce alternative.

Can I use low-fat coconut milk?

You can use low-fat coconut milk, but keep in mind the curry won’t be as rich and creamy.

Full-fat coconut milk gives the curry its signature texture and flavor.

Conclusion

Making Thai Fish Curry from the comfort of your own kitchen is truly a delightful experience.

This dish is packed with flavors that blend together beautifully, giving you a taste of Thailand without needing to book a flight.

With just a handful of fresh ingredients and some spices, you can create something special that will impress your family or guests.

So go ahead and give this recipe a try—your taste buds will thank you! Happy cooking!

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