Thai Fish Curry Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
573 kcal
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Cuisine
Thai
Thai Fish Curry Recipe
Description
Thai Fish Curry Recipe combines firm white fish pieces coated lightly in red Thai curry paste with a simmered sauce of aromatic ingredients and coconut milk. The curry base starts by gently frying onion, ginger, and garlic, then adding more curry paste, coconut milk, water, fish sauce, and sugar to build a rich, well-rounded broth. Vegetables like green beans, carrots, and red bell peppers cook in the sauce, adding color and variety.
The fish is added last and cooked covered over medium-low heat so it becomes tender and opaque without breaking apart. The curry paste and coconut oil provide a fragrant, mildly spicy flavor, while brown sugar balances the savory tang of fish sauce. The dish has a creamy texture from the coconut milk and a fresh herbal note from the cilantro and lime juice served on top.
This curry is served warm with rice or a neutral side to soak up the sauce. Its combination of creamy, spicy, and fresh elements offers a balanced meal. Using a low-sided pot prevents stacking the fish pieces, ensuring even cooking. Adjust cooking time slightly for thicker fish pieces to maintain proper doneness.
Ingredients
- 1 ½ lb white fish
- 3 tablespoons red Thai curry paste divided
- 2 tablespoons coconut oil
- ½ medium onion finely minced
- 2 tablespoons ginger finely minced
- 3 cloves garlic finely minced
- 15 ounce coconut milk can
- ½ cup water
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or coconut sugar
- 4 cups vegetable pictured are green beans, carrots, and red bell peppers, chopped
- cilantro to serve, minced cilantro
- lime juice to serve, minced cilantro
Instructions
- Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
- Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
- Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
- Serve with a little minced cilantro and a squeeze of lime juice.
Notes
- Use a low-sided or large pot to avoid stacking fish pieces for even cooking.
- Cook fish until just opaque; thicker pieces may need flipping and extra 1-2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 573kcal | 29% |
| Carbohydrates | 25g | 8% |
| Protein | 39g | 78% |
| Fat | 38g | 58% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 556mg | 23% |
| Potassium | 1278mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 23157IU | 463% |
| Vitamin C | 14mg | 16% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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