Thai fish curry, which is ready in just 25 minutes, will delight you with the taste of this dish with the addition of white curry fish and coconut milk. You will surely love it!! Follow this recipe.
Ingredients: cup 150 ml, total time: 25 min, 3 persons, very easy
700 g white fish
3 Tbsp red Thai curry paste/ divided
2 Tbsp coconut oil
1/2 medium onion/ finely minced
2 Tbsp finely minced ginger
3 garlic cloves/ finely minced
440 ml can coconut milk
1/2 cup water
1 Tbsp fish sauce
1 Tbsp coconut or brown sugar
4 cups of chopped veggies/ green beans, carrots, and red bell peppers
minced cilantro and lime juice, to serve
Preparation:
Cut the fish into pieces about 5 cm wide.
Dry the fish with a paper towel, then rub 1 tablespoon of the curry paste over the pieces.
Heat the oil in a large pot over medium-high heat.
Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes.
Add the remaining curry paste, coconut milk, water, fish sauce, and sugar.
Add the veggies (green beans, carrots, and red bell peppers), and bring the pot to a boil.
Reduce the heat to medium-low and add the fish.
Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1–2 minutes more.
Serve with a little minced cilantro and a squeeze of lime juice.
Buon appetito!
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