Thai Fish Curry Recipe

Name: Thai Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, cut into slivers; 1 red bell pepper, cut into thin strips,strips halved; 3 -6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional); 1 tablespoon oil; 1 tablespoon red curry paste; 4 cloves garlic, minced; 10 -12 kaffir lime leaves; 1 teaspoon galanga powder; 1 cup vegetable broth; 1/2 cup sake or 1/2 cup dry white wine; 2 tablespoons shrimp sauce (fish sauce ok substitution); 1 (13 1/2 ounce) can coconut milk (I used lite); 1 stalk lemongrass, white part only,flattened with cleaver and sliced; 1 lb monkfish, cut into 1 inch cubes (sea bass, orange roughy, grouper, red snapper, salmon are ok substitutions); 3 roma tomatoes, peeled and quartered; 4 tablespoons cornstarch; 1/4 cup water; 1/4 cup chopped fresh cilantro; 1 lime, juice of

Servings: persons

1 medium onion, cut into slivers
1 red bell pepper, cut into thin strips,strips halved
3 -6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional)
1 tablespoon oil
1 tablespoon red curry paste
4 cloves garlic, minced
10 -12 kaffir lime leaves
1 teaspoon galanga powder
1 cup vegetable broth
1/2 cup sake or 1/2 cup dry white wine
2 tablespoons shrimp sauce (fish sauce ok substitution)
1 (13 1/2 ounce) can coconut milk (I used lite)
1 stalk lemongrass, white part only,flattened with cleaver and sliced
1 lb monkfish, cut into 1 inch cubes (sea bass, orange roughy, grouper, red snapper, salmon are ok substitutions)
3 roma tomatoes, peeled and quartered
4 tablespoons cornstarch
1/4 cup water
1/4 cup chopped fresh cilantro
1 lime, juice of

1
Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
2
Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
3
Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
4
Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
5
Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
6
Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
7
Serve with steamed jasmine rice, if desired.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 medium onion, cut into slivers, 1 red bell pepper, cut into thin strips,strips halved, 3 -6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional), 1 tablespoon oil, and more.

Yes, Thai Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Fish Curry

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