|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||15%|
|Total Sugars 5g|
|Vitamin C 30mg||150%|
|*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 that you won't believe how easy it is to prepare and that it's ready in just 20 minutes. Pieces of fish are simmered in a rich Thai curry sauce full of flavor, along with mushrooms, tomatoes, and green beans. Feel free to sub in other vegetables like peppers or broccoli, if you like, and you can also add shrimp or other seafood to the dish. Like most curries, this fish curry makes for excellent leftovers or hot lunches to take to work.
Almost any type of fish can be used in this recipe, whether fillets or steaks, fresh or frozen. Choose a white fish like cod, halibut, red snapper, swordfish, tilapia, or trout; salmon is also delicious in this curry. If the fillets are thin, cut into larger pieces so the fish doesn't break apart while cooking.
For the Sauce:
1/2 cup chopped fresh cilantro, stems and leaves
1 (13.5-ounce) can coconut milk
4 green onions, sliced, including green stems
1 thumb-sized piece galangal or ginger, grated
4 cloves garlic
2 tablespoons fish sauce
1 tablespoon Thai 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
1 fresh red chile, minced
For the Curry:
2 to 3 makrut lime leaves, left whole
Handful of fresh mushrooms, sliced
1 cup green beans, sliced
3 to 4 fillets or steaks of fish, any type such as salmon, halibut, or red snapper, cut into 1-inch cubes
1 medium tomato, cut into small pieces
1 to 2 tablespoons fresh lime juice or lemon juice, or to taste
Handful of fresh cilantro leaves
Lemon or lime wedges
Thai jasmine rice
Steps to Make It
Make the Sauce
Gather the curry sauce ingredients.
Place all of the Thai curry sauce ingredients in a food processor, chopper, or blender. Process well until a thick sauce forms.
Make the Curry
Gather the curry ingredients, as well as the curry sauce.
Pour the sauce into a wok or large frying pan and set over medium-high heat. If using makrut lime leaves, add them now. Bring the sauce to a gentle boil.
Add the mushrooms and green beans and stir well. Reduce the heat to medium and bring the sauce to a simmer. Cover and cook for 6 to 8 minutes or until the vegetables have softened.
Gently stir in the fish and tomato. Cover and continue simmering for another 2 to 3 minutes or until the 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, add a little more sugar; if too salty or sweet, add the fresh lime juice or lemon juice.
Spoon the curry into a serving bowl or serve straight from the pan. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Serve with Thai jasmine rice and enjoy.
- If you can't find shrimp paste, feel free to substitute 1 extra teaspoon of fish sauce (in addition to the 2 tablespoons already called for in the recipe).
- If you can't find makrut lime leaves, 2 to 3 bay leaves also work well.
How to Store
The fish curry will last up to 2 days in the refrigerator when stored in an airtight container. Reheat gently so as not to cook the fish any further and dry it out.