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 tablespoon sesame oil; 1 inch piece gingerroot, chopped; 3 garlic cloves, chopped; 1 red chili pepper, chopped; 1 bunch fresh coriander; 2 stalks lemongrass; 2 (400 ml) coconut milk; 1 tablespoon soy sauce; 2 tablespoons fish sauce; 1 tablespoon lime juice; 1 teaspoon palm sugar; 8 kaffir lime leaves; 250 g white fish, e.g. cod, chopped into bitesize chunks; 200 g sugar snap peas; 10 basil leaves; 250 g Thai rice, cooked

Servings: persons

1 tablespoon sesame oil
1 inch piece gingerroot, chopped
3 garlic cloves, chopped
1 red chili pepper, chopped
1 bunch fresh coriander
2 stalks lemongrass
2 (400 ml) coconut milk
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar
8 kaffir lime leaves
250 g white fish, e.g. cod, chopped into bitesize chunks
200 g sugar snap peas
10 basil leaves
250 g Thai rice, cooked

1
1. Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don't cut into slices, just bruise the flesh) and add to the pan.
2
2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.
3
3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.
4
4. Finally, chop the coriander and basil leaves and stir inches Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!
5
Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99.

759

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon sesame oil, 1 inch piece gingerroot, chopped, 3 garlic cloves, chopped, 1 red chili pepper, chopped, 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.

That's it — enjoy your meal!

Thai Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions