Main Courses > Seafood Dishes > Fish > Thai Fish Curry

Green Thai Fish Curry

A vibrant and fragrant Green Thai Fish Curry featuring delicate white fish simmered in a creamy coconut milk-based broth infused with green curry paste, vegetables, and aromatic herbs. Served with steamed jasmine rice, this dish offers a delightful balance of flavors and textures.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 600 g White Fish Fillets (Cod or Halibut)
  • 2-3 tbsp Green Curry Paste
  • 400 ml Coconut Milk
  • 2 tbsp Fish Sauce
  • 1 tbsp Palm Sugar (or Brown Sugar)
  • 1 tbsp Lime Juice
  • 2 tbsp Vegetable Oil
  • 1 can (14 oz) Bamboo Shoots
  • 1 Bell Pepper (Green or Red)
  • 100 g Thai Eggplant
  • 3-4 Kaffir Lime Leaves
  • 1/4 cup Thai Basil Leaves
  • As Needed Jasmine Rice

Prepare the Fish

Cut the fish fillets into bite-sized pieces. Lightly season with salt and pepper.

Sauté the Curry Paste

Heat vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and sauté for 1-2 minutes, stirring constantly until fragrant.

Add Coconut Milk and Simmer

Pour in the coconut milk and bring to a simmer. Stir in fish sauce and palm sugar (or brown sugar). Mix well until the sugar has dissolved. Taste and adjust seasonings as necessary.

Incorporate Vegetables and Lime Leaves

Add the bamboo shoots, bell pepper, Thai eggplant, and kaffir lime leaves to the simmering curry sauce. Cook for about 5-7 minutes, or until the vegetables are tender-crisp.

Simmer Fish to Perfection

Gently add the fish pieces to the curry. Simmer for 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

Finish and Serve

Stir in lime juice and fresh Thai basil leaves. Serve hot over steamed jasmine rice.

Nutrition Facts Estimated per 100g of product

Calories: 135kcal, Protein: 12g, Fat: 8g, Carbohydrates: 5g

Other Considerations for Nutrition

This dish provides a good source of lean protein. Consider using reduced-fat coconut milk to lower the fat content.

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FAQ

  • Can I substitute other vegetables?

    Yes, other vegetables such as zucchini, snow peas, or broccoli can be used.
  • Can I use chicken or shrimp instead of fish?

    Yes, adjust cooking time according to the protein you are using.
  • Can I use store-bought curry paste?

    Yes, using a good quality store-bought curry paste is fine. Adjust the amount to your preference of spice level.
  • How can I store the leftovers?

    Store the leftovers in an airtight container in the refrigerator for up to 2 days.