Description
This Thai Fish Curry is a quick, aromatic dish that combines tender white fish, coconut milk, and vegetables in a rich, creamy sauce. Infused with red curry paste and fresh herbs, this flavorful curry brings the best of Thai cuisine to your table in under 30 minutes. Whether you’re new to Thai food or a seasoned fan, this easy-to-make recipe is bound to become a household favorite.
Ingredients
1 pound white fish fillets (such as cod or tilapia)
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1–2 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
2 cups vegetable or fish stock
1 tablespoon fish sauce
1 tablespoon brown sugar
1 bell pepper, sliced
1 cup snap peas or green beans
Fresh basil leaves, for garnish
Lime wedges, for serving
Cooked jasmine rice or rice noodles, for serving
Instructions
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Prepare Ingredients: Cut the fish fillets into bite-sized pieces and set aside.
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Heat Oil: In a large saucepan or pot, heat the vegetable oil over medium heat.
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Cook Aromatics: Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute.
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Add Curry Paste: Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to bloom.
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Pour Coconut Milk: Gradually add the coconut milk, stirring to combine with the other ingredients.
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Add Stock: Pour in the vegetable or fish stock and bring the mixture to a gentle simmer.
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Season: Stir in the fish sauce and brown sugar, then let the curry simmer for 10 minutes to develop the flavors.
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Add Vegetables: Toss in the sliced bell pepper and snap peas or green beans. Cook for 3-5 minutes until the vegetables are tender-crisp.
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Add Fish: Carefully add the fish pieces to the pot. Simmer for 5-7 minutes, or until the fish is opaque and cooked through.
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Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve hot with lime wedges and your choice of jasmine rice or rice noodles.
Notes
- Spicier Curry: For extra heat, increase the amount of red curry paste or add chopped fresh chilies.
- Vegetarian Option: Replace the fish with tofu or more vegetables, such as mushrooms or eggplant, and use vegetable stock.
- Noodle Option: Serve the curry over rice noodles for a heartier meal or with jasmine rice for a more traditional dish.
- Additional Veggies: Feel free to add carrots, zucchini, or bamboo shoots for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
