|Nutritional Guidelines (per serving)|
|Servings: 2-4 portions (2-4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 19g||95%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fish curry tastes so delectable, you won't believe how fast and easy it is—ready in about 20 minutes! Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce.
The recipe includes optional vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot/wok. Like most curries, this fish curry makes for excellent leftovers or hot lunches to take to work. We like making this curry with salmon, but other types of fish work well, too.
- Curry Sauce:
- 1/2 cup fresh coriander stems and leaves, chopped
- 1 can of good quality coconut milk
- 4 green onions, sliced (including green stem)
- 1 thumb-size piece galangal or ginger, grated
- 4 cloves garlic
- 2 tablespoons fish sauce
- 1 tablespoon regular chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons brown sugar (or more to taste)
- 1/2 teaspoon turmeric
- 1 teaspoon shrimp paste OR 1 extra teaspoon of fish sauce
- 1 fresh red chili, minced, OR 1/2 teaspoon cayenne OR dried crushed chili OR 1 to 2 teaspoons of chili sauce
- Other Ingredients:
- 3 to 4 fillets or steaks of fish, any type (we used salmon)
- 2 to 3 kaffir lime leaves left whole OR 2 to 3 bay leaves
- 1 medium tomato, cut into small pieces
- A handful of fresh coriander
- Optional: A handful of fresh mushrooms, sliced
- Optional: 1 cup sliced green beans
Place all Thai curry sauce ingredients in a food processor, chopper, or blender. Process well to form the curry sauce.
Pour sauce into a wok or large frying pan and set over medium-high heat. If you have kaffir lime leaves, add them too. Bring to a gentle boil.
Add mushrooms and green beans (if using). Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6 to 8 minutes or until vegetables have softened.
Add fish and tomato and gently stir in. Continue simmering (covered) for another 2 to 3 minutes or until fish is flaking and cooked to your liking.
Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1 to 2 tablespoons of fresh lime or lemon juice.
Spoon the fish with curry sauce and vegetables into a serving bowl or serve straight from the wok. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Accompany with Thai jasmine rice and enjoy!