Thai Fish Curry
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
429 kcal
-
Course
Main Course, Lunch
-
Cuisine
Thai
Thai Fish Curry
Report
This curry comes together pretty quickly, so have everything cut and ready before you start. You can make the paste ahead and store it in the fridge for months, or just use a good store-bought green curry paste.
Share:
Ingredients
OPTIONAL CURRY PASTE
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 4 cloves, or ¼ teaspoon ground cloves
- 1 teaspoon salt
- 5 garlic cloves, roughly chopped
- ½ cup minced shallot
- 1 bunch of rau ram or cilantro, about 1 cup chopped
- Juice and zest of 2 limes
- 2 medium dried shrimp, or 1 tablespoon shrimp paste (optional)
- 3 tablespoons minced galangal or ginger
- 1 stalk lemongrass, white and light green parts, minced
- 1 tablespoon fish sauce
- Lots of green chiles see below
CURRY
- 2 tablespoons peanut or coconut oil
- 1 white onion, sliced thin
- 6 ounces snow or sugar snap peas
- 4 tablespoons green curry paste
- 1 cup coconut milk
- 2 tablespoons palm or brown sugar
- 3 tablespoons fish sauce
- 1 ½ pounds skinless, boneless fish, cut in chunks
- Some chopped red chilies for color
- ½ cup Thai basil leaves
Add to Shopping List
Instructions
CURRY PASTE
- To make the curry paste, put everything in a food processor and buzz to combine. A word on the chiles, however. They give you a lot of the color in the paste, so you will want a fair number. I’ve made this with about ½ cup of roughly chopped green Thai chiles and it’s fantastic, but very hot. If your heat tolerance isn’t quite there yet, use a similar amount of Anaheims, serranos or jalapenos. Typically, you will need to add around ¼ cup of water for the paste to come together fully. As I mention in the headnotes, this can be made well in advance.
CURRY
- To make the curry, heat the coconut oil in a pan over medium-high heat and sauté the onions until slightly browned on the edges, about 6 to 8 minutes. Add the snow peas, curry paste, coconut milk, sugar and fish sauce and mix well. Simmer this gently for 5 minutes. Add 1 cup of water or coconut water, the fish and red chiles into the pan and simmer another 5 minutes. Turn off the heat, mix in the Thai basil and serve over jasmine rice.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
24g
(8%)
Protein
36g
(72%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Cholesterol
79mg
(26%)
Sodium
2121mg
(88%)
Potassium
1163mg
(33%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
3098IU
(62%)
Vitamin C
36mg
(40%)
Calcium
130mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 79mg | 26% |
| Sodium | 2121mg | 88% |
| Potassium | 1163mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 3098IU | 62% |
| Vitamin C | 36mg | 40% |
| Calcium | 130mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
Other Recipes
You'll Also Love
