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–+ servings
Thai Fish Curry

Thai Fish Curry

Discover the magic of Thai Fish Curry with creamy coconut milk, bold spices, and tender fish. Perfect for weeknight dinners or impressing guests!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g white fish fillets like cod, pollock, or tilapia
  • 2 tablespoons red Thai curry paste
  • 400 ml coconut milk can
  • 2 tablespoons vegetable oil
  • 1 unit onion thinly sliced
  • 2 cloves garlic minced
  • 3 cm fresh ginger grated
  • 1 unit red bell pepper sliced into strips
  • 1 unit carrot thinly sliced
  • 100 g green beans cut into small pieces
  • 1 tablespoon fish sauce
  • 1 teaspoon cane sugar
  • 1 unit lime juice of
  • fresh cilantro leaves for garnish
  • Jasmine rice for serving

Equipment

  • Large skillet or pot
  • Wooden spoon
  • Sharp knife
  • Measuring spoons
  • Grater for ginger

Method
 

  1. Heat the oil in a large skillet or pot over medium heat.
  2. Add the onions, garlic, and ginger, stirring occasionally until golden and aromatic.
  3. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
  4. Pour in the coconut milk, scraping the bottom of the pan to lift any stuck bits.
  5. Add the bell pepper, carrots, and green beans, and let simmer for 5-7 minutes until vegetables soften slightly.
  6. Gently place fish pieces into the simmering curry, cover, and cook for 5-7 minutes until the fish is opaque.
  7. Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.

Nutrition

Calories: 370kcalCarbohydrates: 39gProtein: 25gFat: 15gSaturated Fat: 13gCholesterol: 65mgSodium: 800mgPotassium: 750mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

For an authentic flavor, toast the curry paste briefly before adding liquids. If you can't find white fish, shrimp or chicken are good substitutes. Leftover curry can be stored in the fridge for up to 3 days; reheat gently. For a vegetarian option, replace fish with tofu or chickpeas. Serve with steamed jasmine rice, and feel free to garnish with fresh cilantro and lime wedges for color.
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