Thai Fish Curry
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
549 kcal
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Course
Main Course
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Cuisine
Thai
Thai Fish Curry
Description
Thai Fish Curry features a selection of fresh seafood including hake, trout, scallops, and mussels, combined with snow peas, bok choy, carrot, onion, and bell pepper. Aromatics such as garlic, ginger, and lemongrass complement the curry paste, which flavors a creamy coconut milk base. The curry is cooked by stir-frying the vegetables briefly before adding the seafood and liquids and simmering until the seafood is cooked through but tender.
The finished dish presents a balance of textures: the firm yet tender fish chunks, the soft scallops, and crisp shellfish paired with slightly crunchy vegetables. The sauce is mildly spiced and sweetened with brown sugar, brightened with lime juice and fresh coriander just before serving.
Serve this curry hot alongside steamed jasmine rice to soak up the flavorful sauce. It makes a satisfying main course with a complex, fragrant taste from the ingredients and method.
Ingredients
- 2 tablespoon olive oil
- 1 garlic minced, clove
- ½ teaspoon ginger minced, fresh
- 1 red chili pepper
- ½ onion
- ½ red bell pepper
- 1 carrot
- 1 bok choy halved
- 60 g snow peas
- 2-½ tablespoon Thai red curry paste
- 1 tablespoon brown sugar
- 200 g hake fresh fillet
- 1 trout medium fillet
- 5 scallop fresh
- 100 g mussels cleaned, fresh
- 1 coconut milk can
- 1 tablespoon fish sauce
- ½ lemongrass
- ½ lime
- Coriander chopped, fresh, handful
- jasmine rice steamed, to serve
Instructions
- Finely slice the onion and carrot. Remove seeds and white filaments from the bell pepper and finely slice.
- Remove skin from both the hake and trout, cut into chunks and set aside. Also remove the coral from the scallops and set them aside.
- Heat a large wok or cast iron skillet with the olive oil over medium heat. Add in the garlic, ginger, whole chilli pepper, onion, bell pepper, carrot, pak choi and snow peas, and stir-fry for 2 minutes.
- Add in the Thai red curry paste and sugar and cook for another minute.
- Move the vegetables over the sides of the wok, and add into the center the hake and trout fillets, followed by the scallops and mussels, and stir-fry for 1 minute.
- Pour in the coconut milk and fish sauce, and add in the lemongrass. Cook for 5 minutes, then remove the lemongrass and whole chilli pepper. If it's too thick, add a splash of water, and adjust seasoning to taste.
- Remove from the heat, squeeze half lime over the curry, and sprinkle with fresh coriander on top.
- Serve immediately with steamed jasmine rice on the side.
Notes
- You can substitute the white fish with cod, pollock, red snapper, mackerel, salmon, or king prawns based on availability.
- Stir in clams or other shellfish as alternatives or additions to mussels.
- Adjust the curry spice level by varying the amount of red curry paste to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 710mg | 30% |
| Potassium | 1525mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 13224IU | 264% |
| Vitamin C | 132mg | 147% |
| Calcium | 328mg | 33% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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