Thai Fish Curry

Discover the magic of Thai Fish Curry: a creamy, spicy dish ready in 30 minutes. Perfect for busy weeknights and special occasions alike.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

680 g white fish (like cod or tilapia)
3 tablespoons Thai red curry paste divided
2 tablespoons coconut oil
1/2 medium onion finely chopped
2 tablespoons ginger finely chopped
3 cloves garlic finely chopped
400 ml coconut milk
120 ml water
1 tablespoon fish sauce
1 tablespoon coconut sugar (or brown sugar)
4 cups mixed vegetables (like green beans, carrots, and red bell peppers)
Chopped cilantro and lime juice for serving

Equipment

Large skillet or wok
Wooden spoon or spatula
Sharp knife and cutting board
Measuring spoons and cups

Method

Cut the fish into bite-sized chunks, pat dry, and rub with 1 tablespoon of curry paste.
Heat coconut oil in a large pan over medium-high heat; sauté onions, ginger, and garlic until golden.
Add remaining curry paste to the aromatics, then stir in coconut milk, water, fish sauce, and sugar; combine well.
Toss in the mixed vegetables and bring to a gentle boil.
Lower the heat and slide the fish into the sauce; cover and cook for about 5 minutes until done.
Garnish with cilantro and lime juice, and serve hot with steamed rice.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 25gFat: 18gSaturated Fat: 15gCholesterol: 60mgSodium: 750mgPotassium: 710mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Feel free to adjust the type and amount of vegetables or fish based on preference. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently. For an extra aromatic touch, toast the curry paste briefly before adding liquids.