Description
A vibrant and fragrant Thai fish curry made with coconut milk, fresh fish, and seasonal vegetables, perfect for a comforting meal.
Ingredients
- 1 lb fish fillets (such as cod or tilapia)
- 1 can coconut milk
- 1 tablespoon red curry paste
- 2 cups mixed seasonal vegetables (bell peppers, zucchini, snap peas, etc.)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh basil or cilantro for garnish
- Salt and pepper to taste
- Coconut rice or cauliflower rice for serving
Instructions
- Heat a bit of oil in a large skillet over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir to combine.
- Add the mixed vegetables and cook for about 5-7 minutes until they start to soften.
- Add the fish fillets and gently simmer for about 10 minutes, or until the fish is cooked through.
- Stir in the fish sauce, lime juice, and season with salt and pepper to taste.
- Serve the curry over coconut rice or cauliflower rice, and garnish with fresh basil or cilantro.
Notes
For a zingy twist, serve with lime wedges on the side. Adjust the heat level by modifying the amount of red curry paste.
