Description
This Thai Fish Curry is a vibrant and flavorful dish combining tender white fish simmered in a rich and aromatic coconut milk-based red curry sauce with fresh vegetables and herbs. Ready in just 40 minutes, it’s a perfect meal for those craving authentic Thai flavors at home.
Ingredients
Scale
Fish and Seasoning
- 2 tablespoons olive oil (divided)
- 2 teaspoons kosher salt (divided)
- 1/2 teaspoon ground black pepper
- 1 pound mahi mahi (or other white fish)
Aromatics and Vegetables
- 2 cloves garlic (minced or grated)
- 1-inch fresh ginger (minced or grated)
- 1 shallot (sliced)
- 2 medium zucchini (chopped into 1/2 inch pieces)
- 1 red or orange bell pepper (chopped into 1/2 inch pieces)
Curry Sauce
- 3 tablespoons Thai red curry paste
- 1 (14.5 ounces) can coconut milk
- 1 tablespoon lime juice
- 1 lime (sliced)
- 1/2 cup chopped basil or other soft herbs (parsley, Thai basil, cilantro)
Optional
- White or brown rice (for serving)
- Sliced red chiles (for topping)
Instructions
- Prepare and Season the Fish: Heat 1 tablespoon of olive oil in a shallow frying pan over medium heat. Pat the fish dry and sprinkle 1 teaspoon of salt and 1/2 teaspoon black pepper evenly over the fish.
- Cook the Fish: Place the fish in the frying pan and cook for 3 to 4 minutes on each side, or until the fish flakes gently with a fork. Once cooked, set the fish aside.
- Sauté Aromatics: In a dutch oven or heavy-bottomed pot, heat the remaining tablespoon of olive oil over medium-high heat. Add the minced garlic, grated ginger, and sliced shallot; sauté for about 1 minute until fragrant.
- Add Vegetables: Add the chopped zucchini and bell pepper to the pot and continue to sauté for another 3 minutes until the vegetables begin to soften.
- Incorporate Curry Paste and Coconut Milk: Stir in the Thai red curry paste and cook continuously for 30 seconds to release the flavors. Then pour in the coconut milk, stirring until the curry paste is fully dissolved in the sauce.
- Simmer the Curry: Increase heat to bring the mixture to a low boil, then reduce heat to let it simmer for 10 minutes, allowing the flavors to meld and the vegetables to tenderize further.
- Finish with Lime Juice: Turn off the heat and stir in the fresh lime juice to brighten the curry.
- Add the Fish and Herbs: Flake the cooked fish into several large 2-inch pieces and gently fold them into the curry sauce. Top with chopped basil or your choice of soft herbs.
- Serve: Serve the curry immediately, optionally accompanied by white or brown rice, and garnish with sliced red chiles if desired for added heat.
Notes
- Using mahi mahi provides a firm texture, but substitutes like cod, halibut, or tilapia work well.
- If fresh herbs are unavailable, dried herbs can be used but add them earlier in cooking to release flavors.
- Adjust the amount of red curry paste to your preferred spice level.
- This recipe pairs beautifully with steamed jasmine or basmati rice to soak up the delicious sauce.
- For a vegetarian alternative, replace fish with tofu or mixed vegetables and use a vegetarian red curry paste.
