Thai Fish Curry
Thai Fish Curry is a delightful dish that brings a taste of Southeast Asia right to your kitchen. This vibrant curry is not just a feast for the eyes with its colorful array of vegetables and seafood, but it also bursts with flavors that will tantalize your taste buds. The creamy coconut milk melds beautifully with the aromatic Thai red curry paste, creating a sauce that is both comforting and invigorating. Whether you’re enjoying it on a cozy weeknight or serving it for guests, this Thai Fish Curry will surely impress.
Why You’ll Love This Recipe
There are countless reasons to love this Thai Fish Curry. First and foremost, it’s incredibly easy to make. With a handful of fresh ingredients and minimal cooking time, you can whip up a restaurant-quality meal in your own home. The use of various seafood not only adds depth to the dish but also packs it with protein and essential nutrients. Additionally, the balance of spicy, sweet, and savory flavors makes every bite a delightful experience. Plus, it’s versatile! You can easily adapt the recipe to include your favorite seafood or vegetables.
Ingredients at a Glance
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 red chili pepper, sliced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 pak choi, halved
- 60g snow peas
- 2 tablespoons Thai red curry paste
- 1 tablespoon brown sugar
- 200g fresh hake fillet, cut into pieces
- 1 medium trout fillet, cut into pieces
- 5 fresh scallops
- 100g fresh mussels, cleaned
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 stalk lemongrass, bruised
- Juice of 1 lime
- A handful of fresh coriander, chopped
- Jasmine rice, steamed, to serve
Setup & Equipment
- Chef’s knife: For chopping and slicing your ingredients.
- Cutting board: A sturdy surface to prepare your veggies and seafood.
- Large saucepan or wok: To cook the curry and ensure even heat distribution.
- Wooden spoon: For stirring and combining all the flavors.
- Serving bowls: To present your beautiful Thai Fish Curry.
Stepwise Method: Thai Fish Curry
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Chop the onion, red bell pepper, and carrot. Halve the pak choi, and slice the red chili pepper. Mince the garlic and ginger. Cut the hake and trout fillets into pieces and clean the mussels.
Step 2: Heat the Oil
In a large saucepan or wok, heat 2 tablespoons of olive oil over medium heat.
Step 3: Sauté Aromatics
Add the minced garlic, ginger, and sliced red chili pepper to the pan. Sauté for about 1-2 minutes until fragrant.
Step 4: Add Vegetables
Add the chopped onion, red bell pepper, carrot, pak choi, and snow peas to the pan. Stir and cook for 5-7 minutes, allowing the vegetables to soften.
Step 5: Stir in Curry Paste
Add 2 tablespoons of Thai red curry paste and 1 tablespoon of brown sugar. Stir well to coat the vegetables and cook for another 2 minutes.
Step 6: Add Seafood
Gently add the hake, trout, scallops, and cleaned mussels to the pan. Stir to combine with the vegetables and curry paste.
Step 7: Pour in Coconut Milk
Pour in the can of coconut milk and add 1 tablespoon of fish sauce. Stir everything together and bring to a gentle simmer.
Step 8: Final Touches
Add the bruised lemongrass stalk and squeeze in the juice of 1 lime. Let the curry simmer for an additional 5-10 minutes until the seafood is cooked through and the mussels have opened.
Step 9: Garnish and Serve
Remove the lemongrass before serving. Garnish your Thai Fish Curry with chopped fresh coriander. Serve hot alongside fluffy steamed jasmine rice.
Fit It to Your Goals
- For a lighter version, consider using less coconut milk or a light coconut milk alternative.
- To increase the vegetable content, feel free to add more seasonal vegetables such as zucchini or broccoli.
- If you’re looking for a gluten-free option, ensure that the fish sauce is gluten-free.
- For a vegetarian version, replace the seafood with tofu or additional vegetables and mushroom broth.
Behind-the-Scenes Notes
This Thai Fish Curry is not only quick to prepare, but it also makes for perfect leftovers. The flavors deepen as they sit, making it an excellent dish to prepare in advance. You can customize the spice level by adjusting the amount of red chili pepper or curry paste to suit your palate. If you can’t find fresh seafood, frozen options work well too. Just ensure they’re thawed properly before cooking.
Keep It Fresh: Storage Guide
Store any leftover Thai Fish Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of coconut milk if needed to restore the creamy consistency. While it’s best enjoyed fresh, the flavors will still be delicious when reheated. For longer storage, consider freezing the curry without the seafood, as seafood can become rubbery when frozen and reheated.
Quick Q&A
Can I use different types of fish for this curry?
Absolutely! You can use any firm white fish like cod or salmon. Just be mindful of the cooking time, as different fish may require slightly different cooking durations.
Is there a vegetarian option for this recipe?
Yes! You can easily make this dish vegetarian by substituting the seafood with tofu or a variety of vegetables such as bell peppers, zucchini, or eggplant.
How spicy is this Thai Fish Curry?
The spice level can be adjusted based on your preference. Start with a small amount of red chili pepper and taste before adding more. You can also choose a milder curry paste if you prefer.
What can I serve with this curry?
Thai Fish Curry pairs wonderfully with steamed jasmine rice, but you can also serve it with quinoa or rice noodles for a different twist.
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Hungry for More?
If you enjoyed this Thai Fish Curry recipe, stay tuned for more delicious explorations of Asian cuisine. From spicy stir-fries to comforting noodle soups, there’s always something new to discover. Happy cooking!
Thai Fish Curry
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Chop the onion, red bell pepper, and carrot. Halve the pak choi, and slice the red chili pepper. Mince the garlic and ginger. Cut the hake and trout fillets into pieces and clean the mussels.
- In a large saucepan or wok, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic, ginger, and sliced red chili pepper to the pan. Sauté for about 1-2 minutes until fragrant.
- Add the chopped onion, red bell pepper, carrot, pak choi, and snow peas to the pan. Stir and cook for 5-7 minutes, allowing the vegetables to soften.
- Add 2 tablespoons of Thai red curry paste and 1 tablespoon of brown sugar. Stir well to coat the vegetables and cook for another 2 minutes.
- Gently add the hake, trout, scallops, and cleaned mussels to the pan. Stir to combine with the vegetables and curry paste.
- Pour in the can of coconut milk and add 1 tablespoon of fish sauce. Stir everything together and bring to a gentle simmer.
- Add the bruised lemongrass stalk and squeeze in the juice of 1 lime. Let the curry simmer for an additional 5-10 minutes until the seafood is cooked through and the mussels have opened.
- Remove the lemongrass before serving. Garnish your Thai Fish Curry with chopped fresh coriander. Serve hot alongside fluffy steamed jasmine rice.
Notes
- For a lighter version, consider using less coconut milk or a light coconut milk alternative.
- To increase the vegetable content, feel free to add more seasonal vegetables such as zucchini or broccoli.
- If you're looking for a gluten-free option, ensure that the fish sauce is gluten-free.
