Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!
1 ½lbwhite fish
3tablespoonsred Thai curry paste, divided
½mediumonion, finely minced
2tablespoonsfinely minced ginger
3clovesgarlic, finely minced
15ouncecan coconut milk
1tablespooncoconut or brown sugar
4cupschopped veggies, pictured are green beans, carrots, and red bell peppers
Minced cilantro and lime juice, to serve
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.
1 ½ lb white fish
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.
2 tablespoons coconut oil, ½ medium onion, 2 tablespoons finely minced ginger, 3 cloves garlic, 15 ounce can coconut milk, ½ cup water, 1 tablespoon fish sauce, 1 tablespoon coconut or brown sugar, 4 cups chopped veggies
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.
Minced cilantro and lime juice
A low-sided pot works great for this recipe. But if you don't have one, simply use your biggest pot so that you don't have to stack the pieces of fish on top of each other.