Thai Fish Curry
A fragrant and flavorful Thai Fish Curry that blends fresh ingredients and bold spices for a delicious meal.
Equipment
- Large Skillet or Wok
Ingredients
Ingredients
- 1 tablespoon 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 fresh ginger grated
- 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 full-fat coconut milk (400 g)
- 1 tablespoon fish sauce
- 1 teaspoon coconut sugar or light brown sugar
- 1.5 pound fish fillets (cod works beautifully), sliced into 2-inch chunks
Instructions
- Step 1: Sauté the Aromatics - Heat 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 - 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.
- Step 3: Pour in the Coconut Milk - Add the can of coconut milk to the pan. Stir well to combine everything, and let it simmer gently for about 5 minutes.
- Step 4: Add Fish and Season - Add the fish chunks, ensuring they’re well-coated with the curry sauce. Drizzle in the fish sauce and sprinkle the coconut sugar or light brown sugar. Simmer gently for another 5-7 minutes, just until the fish is cooked through and flakes easily with a fork.
- Step 5: Serve It Up! - Serve the Thai Fish Curry hot over fluffy jasmine rice or alongside fragrant quinoa. Garnish with fresh cilantro or lime wedges for an extra burst of freshness.
Notes
For a thicker curry, let it simmer longer before adding the fish. Use fresh fish for the best flavor, or substitute with tofu or chickpeas for a vegetarian option.