Description
A flavorful and comforting Thai fish curry made with tender fish, aromatic red curry paste, and creamy coconut milk. Perfect for chilly evenings and quick weeknight dinners.
Ingredients
- 1 lb white fish (cod or tilapia)
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup vegetable broth
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh basil, for garnish
Instructions
- Heat the coconut milk in a large pan over medium heat and stir in the red curry paste, cooking for 1 minute.
- Add the vegetable broth, fish sauce, and lime juice, bringing everything to a simmer.
- Carefully place the white fish in the pan and cook for about 5 minutes or until it flakes easily with a fork.
- Add the sliced bell pepper, broccoli florets, and snap peas, cooking for an additional 3-5 minutes until the vegetables are tender.
- Serve hot, garnished with fresh basil.
Notes
Experiment with the amount of red curry paste to suit your heat preference. Taste before serving to adjust flavors.