Thai Fish Curry
Dive into the vibrant flavors of Thailand with this easy and aromatic Thai Fish Curry recipe. Perfectly tender white fish fillets, such as cod, halibut, or snapper, are gently simmered in a fragrant coconut milk base infused with red curry paste, garlic, and ginger. Fresh vegetables like red bell pepper and zucchini add a delightful crunch, while a touch of lime juice and fish sauce balances the rich, creamy flavors. Finished with the herbal notes of Thai basil and cilantro, this dish is a symphony of sweet, tangy, and spicy elements. Serve it over a bed of steamed jasmine rice for a quick and wholesome meal that brings the taste of Thai cuisine right to your table. Ready in just 35 minutes, this curry is ideal for weeknight dinners or an impressive weekend feast.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, halibut, or snapper)
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 bird's eye chili, finely sliced (optional)
- 1 red bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 10 leaves fresh Thai basil leaves
- 2 tablespoons fresh cilantro, chopped
- steamed jasmine rice (for serving)
Instructions
Cut the fish fillets into bite-sized pieces and set aside.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the minced garlic, ginger, and optional bird's eye chili. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute, allowing the aromas to develop.
Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
Add the fish sauce, brown sugar, and lime juice. Stir well to balance the flavors.
Add the sliced red bell pepper and zucchini. Cook for 3-4 minutes until the vegetables start to soften.
Gently add the fish pieces into the skillet. Simmer for 5-7 minutes, or until the fish is cooked through and tender.
Taste the curry and adjust seasoning if needed. Add more fish sauce or lime juice for desired saltiness or acidity.
Stir in the Thai basil leaves and remove from heat.
Serve the curry hot, garnished with chopped cilantro, alongside steamed jasmine rice.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 40.6 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2723 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
