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Thai Fish Curry

"This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. Fast & easy...."

INGREDIENTS
1 – 1 1/2  pounds firm white fish- Halibut, Alaskan Cod, haddock, Black Cod, Sea Bass (thicker cuts are best)
½ teaspoon salt
one lime- zest and juice
2–3 tablespoons coconut or olive oil
2 large shallots or 1 small onion- finely diced ( red, white or yellow)
4-6 garlic cloves
1- 2 fresh hot chilies- finely diced ( jalapeno, serrano, red chili)
3 tablespoons lemongrass, very finely chopped
2 teaspoons turmeric root, grated (or sub 1 teaspoon ground)
1 teaspoon fresh ginger, grated
1-3 tablespoons Thai Curry Paste (optional) red, green, or yellow
2 cups chicken or fish stock
8 kaffir lime leaves
1/2 teaspoon salt
2 cups carrots, diced (or sub potatoes)
1 red bell pepper, diced
1  14-ounce can coconut milk ( liquid and solids)
1 tablespoon fish sauce
squeeze of lime
2 cups green beans, or asparagus, snap peas or snow peas
½ cup chopped basil, (Thai basil is great!) cilantro, scallions
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