Thai Fish Fillets and Shrimp in Coconut Milk
Transport your taste buds straight to Southeast Asia with this luscious Thai Fish Fillets and Shrimp in Coconut Milk recipe. Featuring tender chunks of white fish like cod or snapper and succulent shrimp, this dish is infused with the vibrant flavors of red curry paste, lemongrass, kaffir lime leaves, and a hint of ginger. The rich coconut milk base is perfectly balanced with a splash of lime juice, a dash of fish sauce, and a touch of brown sugar, creating a harmonious blend of sweet, savory, and tangy flavors. Served over fragrant jasmine rice, this one-pan meal is not only quick and easy—ready in just 35 minutes—but also a feast of bold, aromatic Thai cuisine. Perfect for weeknight dinners or a crowd-pleasing weekend treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod, snapper, or tilapia)
- 250 grams raw shrimp, peeled and deveined
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 lemongrass stalk, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 kaffir lime leaves, torn
- 1 red chili, sliced (optional)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro leaves, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 4 servings steamed jasmine rice (for serving)
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into large chunks and season with salt and pepper. Set aside.
Season the shrimp with a pinch of salt and pepper. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the red curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
Add minced garlic, grated ginger, and chopped lemongrass to the skillet. Stir-fry for an additional 1 minute.
Slowly pour in the coconut milk, stirring to combine with the curry paste and spices.
Add the fish sauce, brown sugar, and torn kaffir lime leaves. Stir well and bring the mixture to a gentle simmer.
Carefully add the fish fillet chunks to the skillet, ensuring they are submerged in the coconut milk sauce. Simmer for 5 minutes.
Add the shrimp to the skillet and simmer for an additional 4-5 minutes, or until the shrimp turn pink and the fish flakes easily with a fork.
Stir in the lime juice and sliced chili (if using). Adjust seasoning with additional salt or fish sauce as needed.
Gently sprinkle the chopped cilantro over the dish.
Serve the Thai fish fillets and shrimp in coconut milk hot, with steamed jasmine rice on the side.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 34.6 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 440 mg | 34% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3138 mg | 67% | |
*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.
