Description
A delicious Coconut Fish Curry with tender fish in a creamy coconut sauce, infused with fragrant spices. Perfect for weeknight dinners or special occasions.
Ingredients
- 500g white fish (e.g., cod or tilapia)
- 1 can (400ml) coconut milk
- 2 tablespoons red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Lime juice to taste
- Fresh cilantro for garnish
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a large pan, heat a bit of oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sauté until fragrant.
- Stir in the red curry paste and cook for an additional minute to release its flavors.
- Pour in the coconut milk, fish sauce, and sugar, stirring well. Bring the mixture to a gentle simmer.
- Add the fish and sliced bell pepper. Cook until the fish is opaque and flakes easily with a fork—about 5-7 minutes.
- Taste and adjust the seasoning with salt, pepper, and a squeeze of lime juice.
- Serve your curry over a bowl of warm, cooked rice and top with fresh cilantro.
Notes
For a spicier version, try using green curry paste instead. For a vegetarian option, substitute the fish with firm tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai