Thai Fish Curry

Name: Thai Fish Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 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; 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

A delicious fish curry simmers tender fillets and fresh vegetables in a rich, homemade Thai curry sauce.

⭐ 4.1 (94 reviews) Prep: 10 minCook: 10 minTotal: 20 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Thai Asian

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Ingredients

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

For Serving:

Handful of fresh cilantro leaves
Lemon or lime wedges
Thai jasmine rice

Instructions

Combine all curry sauce ingredients in a food processor or blender and process until a thick sauce forms.
Pour the prepared sauce into a wok or large frying pan over medium-high heat; add makrut lime leaves if using, then bring to a gentle boil.
Add mushrooms and green beans, stir, and reduce heat to medium. Simmer covered for 6 to 8 minutes until vegetables soften.
Stir in the fish and tomato. Simmer covered for another 2 to 3 minutes until the fish flakes and is cooked.
Taste and adjust seasoning: add fish sauce for more flavor or salt, sugar for sourness, or lime/lemon juice for excess salt or sweetness.
Serve the curry, garnished with coriander and lime or lemon wedges if desired, alongside Thai jasmine rice.

Nutritional Info (per serving)

Calories: 536 kcal

Carbohydrate: 38 g

Cholesterol: 152 mg

Fiber: 5 g

Protein: 45 g

Saturated Fat: 19 g

Sodium: 1099 mg

Sugar: 5 g

Fat: 24 g

Unsaturated Fat: 0 g