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Thai Red Curry Fish with Coconut Rice

A flavorful and aromatic Thai red curry with succulent fish fillets simmered in a creamy coconut milk broth. Served with fluffy coconut rice for a complete and satisfying meal. This recipe provides step-by-step instructions to create an authentic Thai experience in your own kitchen.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 500 g White Fish Fillets (Cod, Snapper, or Tilapia)
  • 400 ml Coconut Milk
  • 2-3 tbsp Red Curry Paste
  • 2 tbsp Fish Sauce
  • 1 tbsp Palm Sugar (or Brown Sugar)
  • 1 tbsp Lime Juice
  • 2 tbsp Vegetable Oil
  • 1 Red Bell Pepper
  • 100 g Green Beans
  • 1/4 cup Fresh Basil Leaves
  • See Instructions Coconut Rice
  • 1 cup Jasmine Rice
  • 1 cup Coconut Milk
  • 1/2 cup Water

Prepare the Fish

Pat the fish fillets dry with paper towels. Cut into 1-inch pieces. Season lightly with salt and pepper.

Make Coconut Rice

Rinse jasmine rice until water runs clear. In a saucepan, combine rinsed rice, 1 cup coconut milk, and 1/2 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.

Sauté the Curry Paste

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

Add Coconut Milk and Seasonings

Pour in coconut milk and bring to a simmer. Add fish sauce and palm sugar (or brown sugar). Stir until sugar is dissolved. Taste and adjust seasonings as needed, adding more fish sauce for saltiness or sugar for sweetness.

Simmer the Fish and Vegetables

Gently add the fish pieces to the simmering curry sauce. Add sliced red bell pepper and green beans. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork and vegetables are tender-crisp. Be careful not to overcook the fish.

Finish and Serve

Stir in lime juice and fresh basil leaves. Serve hot over coconut rice. Garnish with extra basil leaves if desired.

Nutrition Facts Estimated per 100g of product

Calories: 120kcal, Protein: 10g, Fat: 7g, Carbohydrates: 4g

Other Considerations for Nutrition

This dish is a good source of protein and healthy fats. Consider using low-fat coconut milk to reduce the overall fat content. Adjust sugar and fish sauce according to dietary needs.

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FAQ

  • Can I use other types of fish?

    Yes, you can use other firm white fish such as halibut or sea bass. Adjust cooking time as needed.
  • Can I make this dish spicier?

    Yes, add more red curry paste or a pinch of cayenne pepper to increase the heat.
  • Can I use frozen vegetables?

    Yes, you can use frozen vegetables. Add them to the curry a few minutes before the fish to ensure they are cooked through.
  • Can I prepare this dish ahead of time?

    The curry sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days. Add the fish just before serving to prevent it from overcooking.