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Homemade Thai Fish Curry photo

Thai Fish Curry

This Thai Fish Curry is a vibrant delight! Packed with seafood and bursting with flavors, it's easy to make and perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 clove garlic 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
  • 60 g snow peas
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon brown sugar
  • 200 g fresh hake fillet cut into pieces
  • 1 medium trout fillet cut into pieces
  • 5 fresh scallops
  • 100 g fresh mussels cleaned
  • 1 can coconut milk
  • 1 tablespoon fish sauce
  • 1 stalk lemongrass bruised
  • 1 lime juice of
  • a handful fresh coriander chopped
  • Jasmine rice steamed, to serve

Equipment

  • Chef’s knife
  • Cutting Board
  • Large saucepan or wok
  • Wooden Spoon
  • Serving bowls

Method
 

Cooking Instructions
  1. 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.
  2. In a large saucepan or wok, heat 2 tablespoons of olive oil over medium heat.
  3. Add the minced garlic, ginger, and sliced red chili pepper to the pan. Sauté for about 1-2 minutes until fragrant.
  4. 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.
  5. 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.
  6. Gently add the hake, trout, scallops, and cleaned mussels to the pan. Stir to combine with the vegetables and curry paste.
  7. Pour in the can of coconut milk and add 1 tablespoon of fish sauce. Stir everything together and bring to a gentle simmer.
  8. 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.
  9. 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.