|Nutritional Guidelines (per serving)|
This fish curry tastes so delectable, you won't believe how fast and easy it is - ready in less than 30 minutes! Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce.
The recipe includes vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot/wok. Like all curries, this fish curry makes excellent leftovers as well as 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 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 teaspoons turmeric
- 1 teaspoons shrimp paste OR 1 extra tsp. fish sauce
- 1 fresh red chili, minced, OR 1/2 teaspoons cayenne OR dried crushed chili OR 1-2 tsp. chili sauce
- Other Ingredients:
- 3 to 4 fillets or steaks or fish, any type (we used salmon)
- 2 to 3 kaffir lime leaves left whole OR 2 to 3 bay leaves
- Handful fresh mushrooms, sliced
- 1 medium tomato, cut into small pieces
- Handful of fresh coriander
- Optional: 1 cup sliced green beans
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 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 minute 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 tbsp. 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!