Thai Coconut Fish Curry Easy Recipe
Hey there, foodies! Today, I'm sharing with you my go-to recipe for a delicious Thai Coconut Fish Curry. Trust me, it's a real crowd-pleaser! So, one time I was in a rush and accidentally added way too much fish sauce to this dish. Let's just say, it was a bit too "fishy" for my liking! Lesson learned: always measure your ingredients, folks. Here's a little tip for you: if you want to kick up the heat, toss in some sliced red chili peppers along with the bell pepper and zucchini. Spice things up! Alright, let's get cooking! Heat up that pan, sizzle the red curry paste, and let the coconut milk work its magic. As the curry simmers, reminisce about that one time you tried street food in Bangkok and got way more spice than you bargained for! Once the fish is cooked to perfection, don't forget to sprinkle on that fresh basil. It adds such a lovely touch! And remember, presentation is key - serve your curry over a bed of fluffy rice. Enjoy your flavorful journey to Thailand with this easy Thai Coconut Fish Curry recipe. Happy cooking, my friends!
Ingredients
- White fish fillets (e.g., cod or tilapia)500g
- Coconut milk400ml
- Thai red curry paste2 tbsp
- Vegetable oil2 tbsp
- Bell pepper (sliced)1
- Zucchini (sliced)1
- Fish sauce1 tbsp
- Lime juice1 tbsp
- Fresh basil leavesa handful
- Cooked rice (for serving)to taste
Nutrition
Directions
- 1
Heat the vegetable oil in a large pan over medium heat. Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.
- 2
Pour in the coconut milk and bring to a gentle simmer. Add the sliced bell pepper and zucchini, cooking for about 5 minutes until they begin to soften.
- 3
Add the fish fillets to the pan and gently simmer for another 10-12 minutes until the fish is cooked through. Stir in the fish sauce, lime juice, and fresh basil just before serving. Serve over cooked rice.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!