Description
This easy Thai Coconut Fish Curry combines creamy coconut milk with tender white fish for a delightful, flavorful dish. It’s a quick and comforting meal, ready in under 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1 can coconut milk
- 2 tablespoons red curry paste
- 3 cloves garlic, crushed
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 pound white fish fillets (such as cod, tilapia, or snapper)
- 1 cup bell peppers, thinly sliced
- 1 cup green beans or snow peas
- 1 medium onion, sliced thin
- 1 cup fresh Thai basil leaves
- 1/4 cup chopped cilantro
- 2 cups steamed jasmine rice
Instructions
- Heat oil in a large skillet over medium heat for one minute until shimmering.
- Sauté onions, garlic, and ginger until soft and fragrant, about 3 minutes.
- Add red curry paste and cook for 1 minute, stirring vigorously.
- Pour coconut milk and fish sauce into the pan, stir to combine, then bring to a gentle simmer and cook for 3 minutes.
- Add vegetables (bell peppers, green beans) and simmer for 5 minutes until crisp-tender.
- Nestle fish fillets into the Thai coconut fish curry, cover the pan, and poach gently for 5–7 minutes until opaque and flaky.
- Finish with lime juice, taste and adjust seasoning if needed, then serve over steaming jasmine rice and garnish with fresh basil and cilantro for pops of freshness.
Notes
- Optional: Sprinkle extra Thai basil for pops of herbaceous flavor.
- To store: Keep your Thai Coconut Fish Curry in an airtight container in the fridge for up to 3 days.
- To freeze: Freeze the Thai coconut fish curry in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
- To reheat: Gently reheat on the stove over low heat, adding a splash of coconut milk or water.
- If possible, store the fish separately from the curry base to preserve texture, then combine when ready to serve this delicious Thai fish curry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg