Description
A simple yet exquisite Thai fish curry made with tender fish fillets, creamy coconut milk, and vibrant vegetables.
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 sliced onion and bell pepper, sautéing until softened.
- Stir in the curry paste, cooking for 1-2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, bringing the mixture 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, seasoning with salt and pepper to taste.
- Serve hot over cooked rice, garnished with fresh cilantro.
Notes
For added flavor, let the curry rest for a few minutes before serving to meld the tastes together.