Speedy Weeknight Thai Green Fish Curry
- The Lowdown on This Cracking Curry
- Why You'll Absolutely Love This Thai Green Curry Fish Recipe
- Let's Talk Ingredients: What You'll Need
- Ingredients & Equipment for the Best Thai Fish Curry
- Cooking Method: Simmering to Perfection
- Recipe Notes: Getting the Most From Your Curry!
- Frequently Asked Questions
- 📝 Recipe Card
Alright, ready to dive into something seriously tasty? Ever had a craving that only Delicious Thai Fish Curry Recipe can satisfy? Honestly, this recipe hits the spot every single time.
It's got that perfect balance of spice, creamy coconut, and flaky fish that just sings on your tongue.
The Lowdown on This Cracking Curry
This isn't your average takeaway curry, mate. Coconut Curry Fish is a beloved dish rooted in the vibrant culinary traditions of Thailand.
We're talking fragrant herbs and spices mingling with sweet coconut milk. It's surprisingly easy to whip up, too. Prep takes about 15 minutes, and the whole thing’s ready in under 35.
This recipe serves 4 hungry bellies, perfect for a Weeknight Thai Curry that will become your new favorite.
Why You'll Absolutely Love This Thai Green Curry Fish Recipe
Listen up, because this isn't just about a tasty meal. White fish like cod, which are often used in Thai Fish Curry Cod are lean protein powerhouses.
Plus, the coconut milk adds healthy fats, and the veggies pack in vitamins and fiber. Honestly, this Easy Thai Fish Curry is ideal for a quick weeknight dinner.
Especially when you fancy something flavorful but don't want to spend hours in the kitchen. This recipe is special because it tastes amazing, and is so simple to make.
Let's Talk Ingredients: What You'll Need
Okay, so grab these goodies and let's get cooking!
- Vegetable oil
- One large onion
- Two cloves of garlic
- An inch of ginger
- Two tablespoons of Thai green curry paste
- A can of coconut milk
- A cup of fish stock
- A tablespoon each of fish sauce and lime juice
- A teaspoon of brown sugar
- A red bell pepper
- A package of sugar snap peas
- 1.5 lb of firm white fish fillets
- Fresh cilantro
- Lime wedges
- Optional: 1-2 fresh red chilies, thinly sliced, for extra heat
Time to get our sous chef on, and begin to chop and prepare the ingredients before we start cooking!
Ingredients & Equipment for the Best Thai Fish Curry
Ready to knock up a Delicious Thai Fish Curry Recipe ? Let’s talk about what you'll need. Honestly, it's simpler than you think! I’ve made this Coconut Curry Fish so many times, I could practically do it with my eyes closed.
Okay, maybe not, but you get the gist.
Main Ingredients: Let’s Get Specific
- Vegetable oil: 1 tablespoon (15 ml)
- Onion: 1 large , chopped (approx. 150g/ 5.3oz)
- Garlic: 2 cloves , minced (approx. 6g)
- Ginger: 1 inch , minced (approx. 5g)
- Thai green curry paste: 2 tablespoons (approx. 30g/1.06oz). I swear by Maesri brand; it’s got a proper kick.
- Coconut milk: 1 can ( 13.5 oz/400ml ), full fat. Don't skimp, the good fat makes it better!.
- Fish stock: 1 cup ( 240ml/8 fluid ounces ) - chicken stock works in a pinch.
- Fish sauce: 1 tablespoon (15 ml)
- Lime juice: 1 tablespoon (15 ml)
- Brown sugar: 1 teaspoon (5g/0.18oz)
- Red bell pepper: 1 , sliced (approx. 150g/5.3 oz)
- Sugar snap peas: 1 package ( 8 oz/225g ), trimmed
- Firm white fish fillets (cod, haddock, or tilapia): 1.5 lb ( 680g ), cut into 1 inch pieces. Make sure it's fresh! No one wants stinky fish.
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Optional: 1-2 fresh red chilies, thinly sliced, for extra heat
For the fish, freshness is key. Give it a sniff, mate! It should smell clean and like the sea. If it smells overly fishy, give it a miss.
Trust me on this one. It makes or breaks the Thai Curry Poached Fish .
Seasoning Notes: Spice it Up!
Green curry paste is the heart of this dish. The combo of chili, lemongrass, and galangal is just heavenly. If you want a milder Easy Thai Fish Curry , start with less paste.
You can always add more, right?
Fish sauce adds that salty, umami punch. Lime juice brightens everything up. Brown sugar balances the spice. If you haven't got brown sugar you can use white.
The combination makes this Coconut Milk Fish Curry sing!
Equipment Needed: Keep it Simple
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons and cups
No fancy gear required! A decent knife makes chopping easier. Honestly, I managed for years with just a basic skillet.
Don't be a mug, get cooking!. A weeknight Thai Fish Curry With Vegetables is within your grasp!
And that's it! Grab these bits, and you're golden to make the Speedy Weeknight Thai Green Fish Curry .
Okay, let's dive into how to nail that Delicious Thai Fish Curry Recipe . Forget slaving over a hot stove all night! We're talking a Weeknight Thai Curry that's proper quick and tastes like you've been cooking all day.
I remember one time, I tried making Coconut Curry Fish after a 12-hour shift. Honestly, I was knackered , but even then, it was a doddle.
Cooking Method: Simmering to Perfection
Simmering is your best mate here. It's gentle and coaxes out all the flavours without turning your fish into rubber.
We want flaky, melt-in-your mouth Curry Fish , not something you could bounce off the walls.
Prep Steps: Your Mise en Place Sorted
First things first, let's get organized. It's called mise en place, basically, having everything chopped and measured before you start.
Chop the onion (approx. 150g / 5.3oz), mince the garlic (approx. 6g) and ginger (approx. 5g), and slice the bell pepper (approx.
150g / 5.3 oz). Got it? Good. This saves you faffing about later. Safety wise, just mind your fingers with that knife, yeah?
step-by-step Process: Easy Peasy
Right, here's how we do it:
- Sauté the chopped onion in 1 tablespoon vegetable oil over medium heat until it goes soft.
- Chuck in the minced garlic and ginger, and cook until you can smell them (about 30 seconds ). Lovely!
- Stir in 2 tablespoons Thai green curry paste and cook for about 1 minute until it smells amazing.
- Pour in 1 (13.5 oz / 400ml) can of coconut milk and 1 cup fish stock . Bring to a simmer.
- Add 1 tablespoon fish sauce, 1 tablespoon lime juice, and 1 teaspoon brown sugar . Give it a taste and adjust to your liking.
- Add the sliced red bell pepper and 1 (8 oz / 225g) package of sugar snap peas , simmering until slightly tender.
- Gently place 1.5 lb (680g) firm white fish into the simmering curry. Cook until the fish is opaque and flakes easily with a fork. Keep an eye on it - it'll take around 5- 7 minutes depending on the thickness.
Pro Tips: Secrets from My Kitchen
- Don't overcook the fish, yeah? Fish should reach an internal temperature of 145F (63C) . Overcooked fish is grim.
- If you're feeling flush, use palm sugar instead of brown sugar for a richer flavour. Honestly, it's worth it for the Thai Green Curry Fish Recipe flavor.
- Want to get ahead? Make the curry base earlier in the day. Just hold off on adding the fish until you're ready to eat. Thai Fish Curry With Vegetables can be a real lifesaver when you are busy.
So there you have it! A Delicious Thai Fish Curry Recipe that's proper quick and tastes like you've spent hours in the kitchen.
Get stuck in and enjoy! The secret ingredient to a great Coconut Milk Fish Curry is good company. Remember to serve with steamed jasmine rice and a wedge of lime, and maybe some coriander on top if you are fancy.
It's the perfect recipe for the cold evenings, and it's also pretty good for you!
Okay, let's chat about some extra bits for our Delicious Thai Fish Curry Recipe . Honestly, even the simplest recipe can be elevated with a few tricks!
Recipe Notes: Getting the Most From Your Curry!
Here's the lowdown to make this Thai Green Curry Fish Recipe totally your own. We'll talk serving ideas, storage, and even a few clever tweaks.
It's all about making this work for you .
Fab Serving Suggestions
Think presentation is just for fancy restaurants? Nah, mate! A little effort goes a long way. I reckon, spoon that Coconut Curry Fish onto a bed of fluffy jasmine rice.
Garnish with fresh cilantro and a wedge of lime. BAM! Restaurant worthy. For sides, a cucumber salad cuts through the richness.
A nice cold Thai beer? Absolutely cracking.
Smart Storage Tips
So, you've got leftovers from your amazing Easy Thai Fish Curry ? Ace! Pop it in an airtight container. Fridge it ASAP.
It will keep for about 3 days. Fancy prepping ahead? Don't cook the fish. Make the sauce, then add the fish when reheating.
Reheat gently on the hob. You want to make sure the fish doesn't become rubbery. Honestly, nobody wants that.
Wicked Variations
Want to mix it up? Sorted! For a vegetarian version, swap the fish for tofu. Use vegetable stock instead of fish stock.
Boom! You've got a cracking vegetarian Coconut Milk Fish Curry . Feeling adventurous? Try swapping green curry paste for red. It gives it a different kick.
Also, you can try Thai Fish Curry Cod .
Nifty Nutrition
Okay, so it’s not all about taste, is it? This Curry Fish is a decent source of protein. It has some good fats from the coconut milk.
The veggies chuck in some vitamins. It's a balanced meal! The Thai Curry Poached Fish is nutritious. This is about 400 calories per serving.
So, there you have it! The full dealeo on my Speedy Weeknight Thai Fish Curry With Vegetables . It's easier than you think to nail restaurant quality grub at home.
Now get in the kitchen and get cooking! Trust me, you'll love it.
Frequently Asked Questions
Can I make this Delicious Thai Fish Curry Recipe spicier? I like a bit of a kick!
Absolutely! If you're a bit of a chilli fiend, the easiest way to crank up the heat is to add a finely chopped red chilli or two along with the garlic and ginger. Alternatively, you can stir in a pinch of chilli flakes or a dash of your favourite hot sauce at the end.
Just remember to taste as you go, you don't want to blow your head off!
What kind of fish is best for this Speedy Weeknight Thai Green Fish Curry, and can I use frozen?
Firm white fish like cod, haddock, or tilapia work best as they hold their shape well during cooking. You can definitely use frozen fish, just make sure it's fully thawed and patted dry before adding it to the curry. This prevents the curry from becoming watery and ensures the fish cooks evenly.
I'm allergic to shellfish; does the fish sauce in the Delicious Thai Fish Curry Recipe make it unsafe for me?
Fish sauce is made from fish, not shellfish, so it should be safe, but it's always best to err on the side of caution. You can easily substitute the fish sauce with soy sauce or tamari for a similar savory umami flavour. Start with a smaller amount and adjust to taste, as soy sauce is saltier than fish sauce.
You could even add a squeeze of lime to balance the flavors.
How long does leftover Thai Green Fish Curry last, and how should I store it? Can you freeze it?
Leftover Speedy Weeknight Thai Green Fish Curry can be stored in an airtight container in the fridge for up to 2-3 days. Reheat it gently on the stovetop or in the microwave until heated through.
Freezing isn't ideal as the coconut milk can sometimes separate and the fish texture might change, but if you must, freeze in an airtight container for up to 1 month and thaw completely before reheating.
I don't have all the vegetables listed. What are some good substitutions for this Delicious Thai Fish Curry Recipe?
No worries, mate, substitutions are totally fine! If you don't have sugar snap peas, green beans or snow peas work well. Broccoli florets or even sliced eggplant would also be delicious additions. Get creative and use whatever veggies you have on hand!
The main thing is to not overcook them, you want them to still have a little bite.
Speedy Weeknight Thai Green Fish Curry
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 400 calories |
|---|---|
| Protein | 35g |
| Fat | 20g |
| Carbs | 20g |
