Are you ready to transform your kitchen into a Thai street food paradise? This Thai Red Fish Curry is not just a meal—it's a culinary adventure that will transport you straight to the vibrant streets of Bangkok with just one bite! Imagine a creamy, spicy coconut sauce perfectly embracing tender fish chunks, bursting with exotic flavors that will make your dinner guests think you've secretly trained with a Thai chef.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 cup bell peppers, sliced
- 1 cup spinach
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by cutting white fish fillets into 1-inch cubes, slicing bell peppers, and chopping fresh cilantro for garnish.
- Heat a large skillet or wok over medium-high heat and add 2 tablespoons of coconut milk to start creating the curry base.
- Add red curry paste to the skillet and stir-fry for 1-2 minutes until the paste becomes fragrant and slightly darkens in color.
- Pour in the remaining coconut milk and whisk until the curry paste is fully incorporated and the mixture is smooth.
- Add fish sauce and lime juice to the sauce, stirring to combine and create a balanced flavor profile.
- Gently add sliced bell peppers and cook for 3-4 minutes until they start to soften slightly.
- Carefully add fish cubes to the curry sauce, ensuring they are evenly distributed and partially submerged.
- Simmer the fish for 5-6 minutes, or until the fish is cooked through and becomes opaque and flaky.
- In the last minute of cooking, add spinach and let it wilt into the curry.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld together.
- Garnish with fresh chopped cilantro and serve hot with steamed jasmine rice.
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or sea bass that can hold its shape during cooking.
- Toast Your Curry Paste: Cooking the red curry paste in coconut milk before adding other ingredients intensifies the flavor and releases its aromatic oils.
- Don't Overcook the Fish: Fish cooks quickly, so watch carefully to keep it tender and flaky. Once it turns opaque, it's done!
- Balance Your Flavors: Taste and adjust the curry with extra lime juice for brightness, fish sauce for saltiness, or a pinch of sugar to round out the spiciness.
- Fresh Herbs Matter: Using fresh cilantro as a garnish isn't just decoration—it adds a crucial layer of fresh, herbaceous flavor to the dish.Pro tip: Serve with jasmine rice to soak up that incredible curry sauce and create a complete, restaurant-worthy meal at home!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 55mg
