Description
A comforting and flavorful Thai fish curry made with fresh fish fillets and coconut milk, bringing vibrant Thai cuisine to your home.
Ingredients
- 1 lb fish fillets (cod or tilapia)
- 1 can coconut milk
- 2 tablespoons red or green curry paste
- 1 cup vegetable broth
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 onion, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Heat a little oil over medium heat in a large pot.
- Add the onion and bell pepper, and sauté until softened.
- Stir in the curry paste and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, and bring to a gentle simmer.
- Add the fish fillets and snap peas to the pot. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily.
- Stir in the fish sauce and lime juice, and season with salt and pepper to taste.
- Serve hot over cooked rice, garnished with fresh cilantro.
Notes
For a thicker curry, simmer longer to let the liquid reduce. Adjust the spice level by changing the amount of curry paste or adding fresh chilies.
