Description
This flavorful Thai coconut fish curry with veggies is a comforting and aromatic dish that combines the richness of coconut milk with the vibrant flavors of Thai curry paste. Loaded with colorful vegetables and tender white fish, this curry is perfect for a cozy dinner.
Ingredients
Scale
- 1–2 tablespoons
- 2 large, very thinly sliced
- 1 small, thinly sliced
- 2, thinly sliced
- 2–4 tablespoons, to taste
- 2 cans, full fat or low-fat
- 1.5–2 cups, or as needed
- 1 pound, diced
- 1 lb, such as halibut, perch, cod, or tilapia, chopped into 1 inch pieces
- For serving
- For serving
- For serving
Avocado Oil:
Carrots:
Yellow Onion:
Red Bell Pepper:
Yellow Thai Curry Paste:
Coconut Milk:
Chicken Broth:
Young Potatoes:
White Fish:
Scallions, Fresh Cilantro Leaves, Thai Basil:
Fresh Lime:
Cooked Rice:
Instructions
- If making rice, get that started now so it is done by the time your curry is ready. Preheat a large pot or pan with high sides. Add 1 tablespoon oil and add the diced carrots. Sauté for 5 minutes, stirring frequently.
- Add the sliced onions and peppers, sauté for 3-4 minutes. Add more oil if needed.
- Stir in the curry paste (start with 2 tablespoons) and sauté for 1 minute to toast the curry.
- Add the coconut milk, broth, and diced potatoes, covering the potatoes in the broth. Bring to a boil, then lower the heat and simmer for 8-10 minutes, or until the carrots and potatoes are almost done. Taste the broth and adjust seasoning if needed.
- Add the fish, gently tuck it into the broth. Cook for 5 minutes, or until the fish is done. Stir in Thai basil leaves, cilantro, and scallions.
- Serve over rice, garnishing with fresh herbs and a squeeze of lime juice.
Notes
- You can adjust the spiciness of the curry paste to suit your taste preferences.
- Feel free to add other vegetables like green beans or zucchini to the curry.
- This curry is even better the next day as the flavors have more time to meld together.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 19g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Keywords: Thai, Coconut, Fish Curry, Veggies, Thai Curry Paste, Coconut Milk, White Fish, Dinner
