Description
A creamy and vibrant Thai fish curry featuring coconut milk and fresh vegetables, perfect for a delicious weeknight meal or a special dinner.
Ingredients
- 1 lb white fish (cod or tilapia)
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup vegetable broth
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh basil, for garnish
Instructions
- Heat the coconut milk over medium heat in a large pan and stir in the red curry paste, cooking for 1 minute.
- Add the vegetable broth, fish sauce, and lime juice, then bring to a simmer.
- Introduce the white fish to the pan and cook for about 5 minutes or until it flakes easily with a fork.
- Add the bell pepper, broccoli, and snap peas, cooking for an additional 3-5 minutes until the vegetables are tender.
- Serve hot, garnished with fresh basil.
Notes
Adjust the red curry paste to your spice preference. Use fresh ingredients for the best flavor.
