Easy Thai Coconut Fish Curry
A delightful one-pan dish that beautifully blends creamy coconut milk with spicy red curry paste, featuring fresh fish and colorful vegetables, perfect for family dinners or gatherings.
Ingredients
Curry Base
- 1 can Coconut Milk Use full-fat for best texture. Shake before opening.
- 2 tablespoons Red Curry Paste Adjust based on spice preference.
Protein
- 1 pound Firm white fish fillets (e.g., cod or tilapia) Cut into bite-sized pieces.
Vegetables
- 1 cup Bell peppers Sliced.
- 1 cup Green beans Trimmed.
Aromatics
- 2 cloves Garlic Crushed.
- 1 tablespoon Fresh ginger Grated.
Finishing Ingredients
- 2 tablespoons Lime juice Squeeze before serving.
- 1 cup Fresh basil To garnish.
- 1 cup Fresh cilantro To garnish.
Instructions
Preparation
- Start by heating a splash of oil in a large pan over medium heat.
- Add the crushed garlic and grated ginger, cooking for about 1 minute until fragrant.
Combine Ingredients
- Pour in the coconut milk and then add the red curry paste. Stir well to combine.
- Allow the mixture to simmer for about 2 minutes.
Cook Fish and Vegetables
- Introduce the fish fillets to the curry sauce along with bell peppers and green beans.
- Cook for about 7-10 minutes until the fish flakes easily with a fork.
Final Seasoning
- Add fish sauce and lime juice to taste, stirring slowly.
- Cook for another 2 minutes.
Garnish and Serve
- Remove from heat and stir in fresh basil and cilantro. Allow the dish to rest for a minute before serving.
Notes
Consider adding a teaspoon of sugar for balance if the curry is too tangy. You can swap seasonal vegetables like zucchini or eggplant.