Thai Fish Curry (Thailand)
Thai Fish Curry is a vibrant, flavorful dish that blends the richness of coconut milk with the heat of Thai red curry paste, and the freshness of herbs like basil and cilantro. The fish, usually a firm white fish like cod, snapper, or tilapia, absorbs the bold flavors, creating a perfect balance of spicy, savory, and creamy tastes.
Ingredients:
- 500g of firm white fish (e.g., cod, snapper, or tilapia), cut into chunks
- 2 tablespoons Thai red curry paste
- 400ml coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar (optional, for balance)
- 1 cup chicken or vegetable broth
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1-2 fresh kaffir lime leaves (optional, for extra flavor)
- A handful of Thai basil leaves (or regular basil)
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
- Fresh chili (optional, for extra heat)
Instructions:
Prepare the fish: Cut your white fish into bite-sized chunks, pat dry with a paper towel, and set aside.
Sauté the curry paste: Heat a tablespoon of vegetable oil in a large pan or wok over medium heat. Add the Thai red curry paste and sauté for 1-2 minutes, stirring constantly until fragrant. This helps release the full flavor of the paste.
Cook the vegetables: Add the minced garlic, sliced onion, red bell pepper, and zucchini to the pan. Stir-fry for 2-3 minutes until they begin to soften.
Add the liquids: Pour in the coconut milk, chicken or vegetable broth, and stir everything together. Bring the mixture to a gentle simmer.
Flavor the curry: Add the fish sauce, lime juice, and brown sugar (if using) to balance the flavors. Stir in the kaffir lime leaves if you have them. Let the mixture simmer for 5-6 minutes.
Cook the fish: Gently place the fish pieces into the curry sauce, making sure they’re submerged. Simmer for 5-7 minutes, or until the fish is cooked through and tender. Be careful not to overcook it, as the fish should remain flaky.
Finish with herbs: Stir in the Thai basil leaves and remove the pan from heat.
Serve: Spoon the Thai fish curry over bowls of steamed jasmine rice, and garnish with fresh cilantro and sliced fresh chili if desired.
Prepare the fish: Cut your white fish into bite-sized chunks, pat dry with a paper towel, and set aside.
Sauté the curry paste: Heat a tablespoon of vegetable oil in a large pan or wok over medium heat. Add the Thai red curry paste and sauté for 1-2 minutes, stirring constantly until fragrant. This helps release the full flavor of the paste.
Cook the vegetables: Add the minced garlic, sliced onion, red bell pepper, and zucchini to the pan. Stir-fry for 2-3 minutes until they begin to soften.
Add the liquids: Pour in the coconut milk, chicken or vegetable broth, and stir everything together. Bring the mixture to a gentle simmer.
Flavor the curry: Add the fish sauce, lime juice, and brown sugar (if using) to balance the flavors. Stir in the kaffir lime leaves if you have them. Let the mixture simmer for 5-6 minutes.
Cook the fish: Gently place the fish pieces into the curry sauce, making sure they’re submerged. Simmer for 5-7 minutes, or until the fish is cooked through and tender. Be careful not to overcook it, as the fish should remain flaky.
Finish with herbs: Stir in the Thai basil leaves and remove the pan from heat.
Serve: Spoon the Thai fish curry over bowls of steamed jasmine rice, and garnish with fresh cilantro and sliced fresh chili if desired.
Serving Suggestions:
Thai Fish Curry is best served with jasmine rice, which absorbs the flavorful curry sauce beautifully. You can also add a wedge of lime on the side for extra tang.
Enjoy the harmonious blend of spicy, creamy, and fragrant flavors in this classic Thai dish!
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