Description
A vibrant and healthy Thai fish curry featuring tender fish fillets cooked in creamy coconut milk and aromatic red curry paste, combined with seasonal vegetables.
Ingredients
- 1 lb fish fillets (such as cod or tilapia)
- 1 can coconut milk
- 1 tablespoon red curry paste
- 2 cups mixed seasonal vegetables (bell peppers, zucchini, snap peas, etc.)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh basil or cilantro for garnish
- Salt and pepper to taste
- Coconut rice or cauliflower rice for serving
Instructions
- Heat a bit of oil in a large skillet over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir to combine.
- Add the mixed vegetables and cook for about 5-7 minutes until they start to soften.
- Add the fish fillets and gently simmer for about 10 minutes, or until the fish is cooked through.
- Stir in the fish sauce, lime juice, and season with salt and pepper to taste.
- Serve the curry over coconut rice or cauliflower rice, and garnish with fresh basil or cilantro.
Notes
For added spice, consider incorporating fresh chilis or increasing the amount of red curry paste depending on your preferred heat level.