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Thai fish curry with green beans and red peppers in a stainless steel skillet.
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Thai Fish Curry

This quick and easy Thai Fish Curry features tender fish gently simmered in a rich coconut curry sauce infused with vibrant Thai spices.
Author Diana
Servings 4 Servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Equipment

Ingredients

  • 1 tablespoon (15 ml) coconut oil or vegetable or avocado oil
  • 1 medium yellow onion finely diced, about ½ cup
  • 1 medium bell pepper sliced - any color
  • 1 cup green beans chopped into 2-inch pieces
  • 3 cloves garlic minced
  • 2 teaspoons grated ginger fresh
  • 1-2 medium chilies deseeded and diced, optional
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 14-ounce can (400 g) coconut milk full fat
  • 1 tablespoon (15 ml) fish sauce
  • 1 teaspoon coconut sugar or light brown sugar
  • 1 ½ pound (680 g) fish fillets I used cod, sliced into 2-inch chunks

For serving

  • Cooked jasmine rice
  • Fresh lime juice from 1 large lime
  • 2 tablespoons Fresh cilantro chopped
  • 2 tablespoons Fresh Thai basil chopped, optional

Instructions

  • In a 12 inch stainless steel skillet, heat the coconut oil over medium heat. Add the onion and saute the onion until the onion it starts to soften, about 2 minutes.
  • Add sliced bell pepper and green beans, and cook for 1 minute. Then add garlic, ginger, and chilies if using and saute for 30 seconds.
  • Add red curry paste, turmeric, cumin, and coriander, saute for 30 seconds. If necessary add a splash of water, and deglaze the pan.
  • Pour in the coconut milk, fish sauce, and add coconut sugar. Mix everything together and simmer until the coconut has completely melted, and the sauce slightly thickened. About 3-4 minutes.
  • Add the fish to the gently simmering curry, cover with the lid and allow to poach for 4 minutes. The internal temperature of the fish must reach 145°F (63°C).
  • Remove the skillet from heat, drizzle with lime juice and garnish with fresh chopped cilantro and thai basil. Serve warm over cooked jasmine rice.

Video

Notes

  • Adjust the spice. For a milder curry, leave out the fresh chilies. If you like a bit of heat, add up to 3 of them.
  • Use Fresh Ingredients: Every ingredient in this recipe has a job to do, and they'll be able to do that job best if they are fresh!
  • Use Different Vegetables: Saute carrots or mushrooms with the onions, or add broccoli, cauliflower, or sugar snap peas to simmer in the broth. Baby spinach or peas can be added at the end with the fish.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove. 

Nutrition

Calories: 1891kcal | Carbohydrates: 63g | Protein: 153g | Fat: 124g | Saturated Fat: 100g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 340mg | Sodium: 1859mg | Potassium: 4067mg | Fiber: 19g | Sugar: 35g | Vitamin A: 9713IU | Vitamin C: 256mg | Calcium: 293mg | Iron: 15mg
Find it online: https://littlesunnykitchen.com/thai-fish-curry/