Thai Curry Coconut Fish Curry
Aromatic and zesty, this Thai coconut fish curry is light but intensely flavorful and perfect served with rice for dinner.
Servings 4
Calories 267kcal
Ingredients
- 1 tbsp oil
- 500 g (1lb) white fish
- 1 tsp salt
For the Thai red curry
- 1 tbsp oil
- 1 onion finely chopped
- 3 garlic cloves crushed
- 3 tbsp Thai red curry paste
- 400 g (14oz) coconut milk
- 1 tsp fish sauce
- 1 tsp brown sugar
- 2 tsp lime juice
- handful fresh herbs Basil, coriander/cilantro, mint
To serve
- steamed rice
- lime wedges
- sliced chillies
Instructions
- Pat the fish dry with paper towels then drizzle with a little oil and season with salt.
- Sear in a hot pan until golden brown on both sides then remove and set aside.
- In the same pan, sauté the onion and garlic until soft and translucent.
- Add the curry paste and cook for a few minutes until fragrant. Pour in the coconut milk, fish sauce, lime juice and brown sugar.
- Bring to a simmer and cook for 8-10 minutes, until slightly thicker. Taste and adjust seasoning if necessary.
- Add the fish to the pan and cook for 2-3 minutes until the fish is fully cooked.
- Scatter over fresh herbs and finely sliced chillies then serve with lime wedges and steamed rice.
Nutrition
Calories: 267kcal | Carbohydrates: 9g | Protein: 26g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 849mg | Potassium: 435mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1774IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg