Thai Fish Curry Recipe
Ingredients
- 1 ½ lb white fish
- 3 tablespoons red* Thai curry paste (divided)
- 2 tablespoons coconut oil
- ½ medium onion (finely minced)
- 2 tablespoons finely minced ginger
- 3 cloves garlic (finely minced)
- 15 ounce can of coconut milk
- ½ cup water
- 1 tablespoon fish sauce
- 1 tablespoon coconut or brown sugar
- 4 cups chopped veggies (recommended green beans, carrots, and red bell peppers)
- Minced cilantro and lime juice (to serve)
*red curry can be substituted for any curry flavor preference.
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.
This recipe is great served over white rice.