30-Minute Thai Red Curry with Fish

Name: 30-Minute Thai Red Curry with Fish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 15-ounce can full-fat coconut milk; 1 cup chicken broth; 2 Tbsp red curry paste; 1 1-inch nub ginger, peeled; 2 Tbsp fish sauce; 2 large carrots; 1 large crown broccoli; 1 medium yellow squash; 1 8-ounce can bamboo shoots, optional; 1 to 1 1/2 pounds cod; sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
337 kcal
Course
Main Course
Cuisine
Thai

30-Minute Thai Red Curry with Fish

Tyler Espinosa

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A quick and easy Thai red curry recipe with vegetables and fish

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Ingredients

Servings

1 15-ounce can full-fat coconut milk
1 cup chicken broth
2 Tbsp red curry paste
1 1-inch nub ginger, peeled
2 Tbsp fish sauce
2 large carrots peeled and chopped
1 large crown broccoli chopped
1 medium yellow squash chopped
1 8-ounce can bamboo shoots, optional
1 to 1 1/2 pounds cod or fish of choice, chopped
sea salt to taste

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Instructions

Add the coconut milk, broth, red curry paste, grated ginger, and fish sauce to a large deep skillet. Heat over medium-high and bring to a full boil. Whisk occasionally and allow sauce to cook about 5 minutes. While sauce is cooking, chop the vegetables and fish.
Add the remaining ingredients (chopped carrots, broccoli, yellow squash, cod, bamboo shoots, and sea salt) to the skillet. Stir well and cover. Cook, stirring occasionally, until vegetables have reached desired done-ness, about 10 minutes.
Remove cover and allow curry to cook an additional 5 to 8 minutes to thicken.
Taste curry for flavor. Add more curry paste, sea salt, and/or some lime juice or sriracha to taste.
Serve with choice of vegetable noodles, vegetable rice, or steamed rice