Thai Fish Curry
Thai fish curry is a creamy, flavorful dish that’s quick and easy to make. This recipe combines tender fish, fresh vegetables, coconut milk, and aromatic Thai curry paste to create a rich and satisfying meal. The balance of spicy, tangy, and savory flavors makes it perfect for a weeknight dinner or a special occasion.
Ingredients :
- 1 lb white fish fillets cut into chunks
- 2 tablespoons Thai red curry paste
- 1 can 13.5 oz coconut milk
- 2 cups mixed vegetables e.g., bell peppers, carrots, zucchini
- Juice of 1 lime
- 1 tablespoon fish sauce optional
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- Optional: fresh cilantro or Thai basil for garnish
Directions :
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the curry paste and sauté for 1–2 minutes until fragrant.
- Stir in the coconut milk and bring to a gentle simmer.
- Add the vegetables and cook for 5–7 minutes until they are tender but still vibrant.
- Add the fish chunks to the curry and cook for 5–7 minutes, or until the fish is opaque and cooked through.
- Stir in the lime juice, fish sauce, and sugar. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro or Thai basil, alongside your favorite sides.
