Thai-style curried fish
Thai-style curried fish combines vibrant vegetables and tender white fish in a rich coconut milk sauce seasoned with aromatic curry paste. This dish is an easy way to bring authentic Thai flavors to your kitchen.
Cook time 10 min
Prep time 10 min
Ingredients:
1 tbsp olive oil2 carrots
2 large zucchini
2 tbsp curry paste
2 tsp sugar
1 tsp fish sauce
1 cup coconut milk
1.50 lb white fish
Thai-style curried fish is a harmonious blend of colorful vegetables, succulent white fish, and rich coconut milk, all brought together with aromatic curry paste. This dish is a delightful way to experience the vivid flavors and vibrant culture of Thailand from the comfort of your own kitchen.
Instructions:
- Slice the 2 carrots and 2 large zucchini into even pieces.
- Cut the 1.5 lb white fish into chunks.
- In a large pan or wok, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced carrots to the pan and sauté for about 3-4 minutes until they start to soften.
- Add the sliced zucchini and cook for an additional 3-4 minutes, stirring occasionally.
- Stir in 2 tablespoons of curry paste and cook for 1-2 minutes, allowing the flavors to meld.
- Add 1 cup of coconut milk to the pan, stirring well to combine.
- Add 2 teaspoons of sugar and 1 teaspoon of fish sauce, mixing thoroughly.
- Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing it to thicken and the flavors to develop.
- Gently add the chunks of white fish to the pan, ensuring they are submerged in the sauce.
- Cook the fish for about 6-8 minutes, or until it is cooked through and flakes easily with a fork.
- Once the fish is fully cooked, remove the pan from heat.
- Serve the Thai-style curried fish hot with steamed rice or your preferred side.
- Garnish with fresh cilantro, lime wedges, or chopped green onions for added flavor and presentation.
In just a few easy steps, you've created a delicious Thai-style curried fish that's sure to impress. The combination of vegetables, white fish, and aromatic curry in creamy coconut milk provides a balanced and flavorful meal. Serve this dish on a bed of steamed rice to soak up all the delicious curry sauce and enjoy a taste of Thailand at home.
Thai-style curried fish FAQ:
The fish is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). It should be opaque in color throughout.
Yes, you can use frozen fish. Just make sure to thaw it completely before cooking. You may need to adjust the cooking time slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
You can substitute fish sauce with soy sauce or a mix of soy sauce and a little lime juice for a similar flavor profile.
A large skillet or wok is ideal for this recipe, as it provides enough space for sautéing vegetables and cooking the fish evenly.
Cooking Tips:
- Use fresh, high-quality white fish to ensure the best flavor and texture.
- Cut the vegetables into even pieces to ensure they cook uniformly.
- Adjust the amount of curry paste to suit your preferred level of spiciness.
- If you prefer a thicker curry, let it simmer for a few extra minutes to reduce the sauce.
- Serve with jasmine rice or noodles to complete the meal.
Nutrition Facts
4 ServingsCalories 410kcal
Protein 36g
Carbohydrates 13g
Fiber 3.60g
Sugar 10g
Fat 27g
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