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This pretty Thai-inspired curry recipe options tender white fish simmered in a creamy coconut curry broth with veggies.
These heat spring evenings have us craving lighter and brighter meals currently, and this simple Thai fish curry hits all the appropriate notes!
Simmered in a wealthy yellow coconut curry broth with zesty aromatics, tender veggies and your selection of white fish (cod, tilapia, halibut, snapper — take your choose!), this one-pan dinner comes collectively rapidly and simply and couldn’t be extra flavorful. I opted to make use of Thai yellow curry paste on this one, whose hints of lemongrass and turmeric pair fantastically with the fragile taste of the fish, after which a number of recent lime juice, ginger and coconut milk convey every little thing collectively. I like to recommend serving it over rice or noodles to absorb each drop of that scrumptious broth!
This recipe is tremendous versatile, so be at liberty to swap in no matter different veggies or protein (shrimp, rooster, tofu, and so on) that you simply love finest. It’s a type of dinners that tastes spectacular however is fast and straightforward sufficient for a weeknight, and leftovers style even higher the subsequent day. I believe you’re going to like it!
Thai Fish Curry Components
Listed here are just a few fast notes in regards to the elements you’ll need to make this Thai fish curry recipe:
- White fish: White fish — equivalent to cod, halibut, snapper, or tilapia — work fantastically on this curry, providing a light taste and flaky texture that soaks up the sauce. Simply make certain that no matter fish you select is agency sufficient to carry collectively whereas simmering.
- Veggies: I used a colourful mixture of sliced onion, carrot and broccolini florets because the veggies within the batch proven right here, which add nice texture and earthy, candy taste to the curry. That stated, see notes under for concepts for different sauté-friendly veggies that you might add as a substitute.
- Aromatics: Contemporary garlic and ginger are the scrumptious aromatics for this curry, including heat, spice, and depth.
- Thai curry paste: Thai yellow curry paste brings a heat, aromatic mix of turmeric, lemongrass, and chiles that pairs completely right here with the gentle taste of the fish. You’re welcome to swap in Thai purple or inexperienced curry paste although for those who favor — any of those choices could be scrumptious on this dish.
- Coconut milk: Coconut milk creates a wealthy, creamy broth that mellows the spice and ties all of the elements collectively. It’s important to make use of full-fat coconut milk for that velvety Thai curry texture. (This is my favourite model.)
- Sweetener: Coconut sugar is the sweetener historically utilized in Thai curry to stability the warmth and acidity of the broth, however be at liberty to substitute brown sugar or one other sweetener for those who favor.
- Fish sauce (optionally available):Â A small splash of fish sauce provides a deep umami richness and a deliciously salty tang to the broth. (This is my favourite model.)
- Lime juice:Â Contemporary lime juice brightens the curry and provides a pop of acidity to stability the creamy and spicy flavors within the broth. I like to recommend additionally serving extra lime wedges with every bowl for anybody who desires an additional squeeze.
- Salt and pepper: Don’t neglect to present the curry a style earlier than serving to season it with additional salt and pepper as wanted!
- Toppings: I extremely suggest topping every serving bowl with a number of chopped cilantro and chopped scallions, which add the proper burst of recent taste and colour.
- Rice or noodles: I like to recommend serving this fish curry over rice or rice noodles, which function a hearty, gentle base to absorb the flavors of the curry.
Recipe Variations
Listed here are just a few extra tasty twists that you simply’re welcome to attempt with this curry:
- Add a special protein: Use salmon, shrimp, scallops, tofu, or shredded rotisserie rooster as a substitute of white fish for a special twist.
- Add extra veggies: Add bell peppers, zucchini, snap peas or mushrooms to the sauté together with (or instead of) the carrots and broccolini. You could possibly additionally wilt in some child spinach or kale simply earlier than serving.
- Use Thai purple or inexperienced curry paste: Change the flavour profile through the use of Thai purple curry paste for a bolder warmth or Thai inexperienced curry paste for a herbier, spicier kick.
- Make it spicier: Add sliced Thai chilies or a pinch of chili flakes to spice up the warmth stage.
- Add a crunchy topping: Garnish with toasted peanuts or cashews for additional texture.
Extra Thai Curry Recipes
In search of extra Thai-inspired curry recipes to attempt? Listed here are just a few of our favorites:
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Description
This pretty Thai-inspired curry recipe options tender white fish simmered in a creamy coconut curry broth with veggies.
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 carrot, thinly sliced
- 4 massive cloves garlic
- 2 to 3 tablespoons Thai yellow curry paste
- 1 tablespoon grated or minced recent ginger
- 1 (15-ounce) can full-fat coconut milk
- 1 tablespoon coconut sugar (or brown sugar)
- 2 teaspoons fish sauce (optionally available)
- 2 cups broccolini florets
- 4 massive cod filets (about 6 ounces every)
- 1 massive lime, juiced
- nice sea salt and freshly-ground black pepper
- toppings: chopped cilantro, chopped scallions and additional lime wedges
- 4 cups cooked rice, for serving
- Sauté the veggies. Warmth the oil in a big nonstick sauté pan over medium warmth. Add the onion and sauté, stirring sometimes, for five minutes. Add the carrot, garlic, curry paste (nonetheless a lot you like), ginger, and sauté, stirring often, for two minutes. Add the coconut milk, coconut sugar, fish sauce and stir to mix. Proceed cooking till the sauce practically reaches a simmer, then cut back warmth to medium.
- Cook dinner the fish. Add the broccolini and toss briefly within the sauce. Nestle the cod filets in with the broccolini and spoon a little bit of the sauce over the filets. Cowl the pan with a lid and prepare dinner for 4 to five minutes, or till the fish flakes simply with a fork. Cooking time will rely on the dimensions/thickness of the filets.
- End. Drizzle the lime juice evenly over the pan and season with just a few twists of black pepper. Style the sauce and add additional salt, pepper and/or lime juice if wanted.
- Serve. Serve heat over rice, garnished with a number of cilantro, scallions and additional lime wedges for squeezing. Get pleasure from!