Thai Fish Curry

Thai Fish Curry Recipe

A flavorful Thai curry with tender fish and aromatic coconut milk.

Ingredients:

• 2 tablespoons vegetable oil (or coconut oil)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2–3 tablespoons Thai red curry paste (adjust to taste)
• 1 can (14 oz / 400 ml) coconut milk
• 1 cup (240 ml) fish or vegetable stock
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar (optional)
• 1 red bell pepper, sliced
• 1 zucchini or green beans, chopped (optional)
• 1 ½ lbs (700 g) firm white fish, cut into chunks
• Juice of 1 lime
• Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a pan. Add onion and cook until softened. Stir in garlic and ginger, cook 1 min.
2. Stir in red curry paste and fry 1–2 mins to release flavor.
3. Pour in coconut milk and stock. Add fish sauce and sugar. Simmer gently.
4. Add bell pepper and zucchini. Simmer 5 mins until tender.
5. Add fish pieces and simmer 5–7 mins until cooked through.
6. Stir in lime juice, taste, adjust seasoning.
7. Garnish with cilantro and serve hot with rice or noodles.

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