Easy Thai Coconut Fish Curry
Easy Thai Coconut Fish Curry
Ingredients
- 1 lb firm white fish, (cod, halibut, tilapia, snapper, or salmon all work)
- 1 tablespoon oil
- 2-3 tablespoons Thai red curry paste
- 1 onion, small, sliced
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 can coconut milk, 13-14 oz
- 1 cup broth or water
- 1 red bell pepper, sliced
- 1 cup snap peas, green beans, or spinach
- 1 tablespoon fish sauce, or soy sauce
- 1 teaspoon brown sugar or honey
- 1 lime, juice of
Optional Toppings
- fresh cilantro or Thai basil
- sliced chili
- lime wedges
To Serve
- jasmine rice or noodles
Instructions
- 1
Heat 1 tablespoon oil in a large pan over medium heat. Add the 1 small sliced onion and cook for 3 minutes until soft. Stir in the 3 minced garlic cloves and 1 teaspoon grated ginger for 30 seconds.
⏱️ 4 min
- 2
Stir in 2-3 tablespoons Thai red curry paste and cook for 1 minute to deepen its flavor.
⏱️ 1 min
- 3
Pour in 1 can (13-14 oz) coconut milk and 1 cup broth or water. Stir well to combine.
⏱️ 1 min
- 4
Add the 1 sliced red bell pepper and 1 cup snap peas/beans (or spinach). Simmer for 5 minutes.
⏱️ 5 min
- 5
Cut the fish into chunks and gently place them into the simmering sauce. Continue to simmer for 5-7 minutes until the fish is flaky and cooked through.
⏱️ 7 min
- 6
Stir in 1 tablespoon fish sauce (or soy sauce), 1 teaspoon brown sugar or honey, and the juice of 1 lime. Taste the curry and adjust the seasoning as needed: for a brighter flavor, add more lime juice; for a saltier or more umami flavor, add more fish sauce; for a milder taste, add more coconut milk.
⏱️ 2 min
- 7
Spoon the curry over jasmine rice or noodles and top with optional fresh cilantro or Thai basil, sliced chili, and lime wedges.
Kitchen Tools
Nutrition Facts (per serving)
Easy Thai Coconut Fish Curry
- 1 lb firm white fish, (cod, halibut, tilapia, snapper, or salmon all work)
- 1 tablespoon oil
- 2-3 tablespoons Thai red curry paste
- 1 onion, small, sliced
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 can coconut milk, 13-14 oz
- 1 cup broth or water
- 1 red bell pepper, sliced
- 1 cup snap peas, green beans, or spinach
- 1 tablespoon fish sauce, or soy sauce
- 1 teaspoon brown sugar or honey
- 1 lime, juice of
Optional Toppings
- fresh cilantro or Thai basil
- sliced chili
- lime wedges
To Serve
- jasmine rice or noodles
Instructions
- 1
Heat 1 tablespoon oil in a large pan over medium heat. Add the 1 small sliced onion and cook for 3 minutes until soft. Stir in the 3 minced garlic cloves and 1 teaspoon grated ginger for 30 seconds.
⏱️ 4 min - 2
Stir in 2-3 tablespoons Thai red curry paste and cook for 1 minute to deepen its flavor.
⏱️ 1 min - 3
Pour in 1 can (13-14 oz) coconut milk and 1 cup broth or water. Stir well to combine.
⏱️ 1 min - 4
Add the 1 sliced red bell pepper and 1 cup snap peas/beans (or spinach). Simmer for 5 minutes.
⏱️ 5 min - 5
Cut the fish into chunks and gently place them into the simmering sauce. Continue to simmer for 5-7 minutes until the fish is flaky and cooked through.
⏱️ 7 min - 6
Stir in 1 tablespoon fish sauce (or soy sauce), 1 teaspoon brown sugar or honey, and the juice of 1 lime. Taste the curry and adjust the seasoning as needed: for a brighter flavor, add more lime juice; for a saltier or more umami flavor, add more fish sauce; for a milder taste, add more coconut milk.
⏱️ 2 min - 7
Spoon the curry over jasmine rice or noodles and top with optional fresh cilantro or Thai basil, sliced chili, and lime wedges.