Thai Fish Curry Recipe

Name: Thai Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup onion, finely chopped; 2 tablespoons fresh cilantro stems, minced; 2 tablespoons fresh lemongrass, minced (from bottom 6 inches of stalk); 1 tablespoon turmeric; 1 tablespoon fresh ginger, minced; 1 tablespoon cumin, ground; 3 garlic cloves, halved; ¾ teaspoon dried red pepper, crushed; 1 tablespoon vegetable oil; 34 lb sea bass fillet, cut into 3 inch pieces (1 1/2 inch); 1 cup canned unsweetened coconut milk; ⅔ cup bottled clam juice; fresh cilantro, minced; rice, freshly cooked

Servings: persons

⅓ cup onion, finely chopped
2 tablespoons fresh cilantro stems, minced
2 tablespoons fresh lemongrass, minced (from bottom 6 inches of stalk)
1 tablespoon turmeric
1 tablespoon fresh ginger, minced
1 tablespoon cumin, ground
3 garlic cloves, halved
¾ teaspoon dried red pepper, crushed
1 tablespoon vegetable oil
34 lb sea bass fillet, cut into 3 inch pieces (1 1/2 inch)
1 cup canned unsweetened coconut milk
⅔ cup bottled clam juice
fresh cilantro, minced
rice, freshly cooked

1
Blend onion, cilantro, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers in a food processor to dry paste, stopping frequently to scrape down sides of work bowl.
2
(Paste can be prepared 3 days ahead.
3
Cover and chill.)
4
Heat vegetable oil in a medium non-stick skillet over medium-high heat.
5
Add 2 rounded tablespoons spice paste; stir 1 minute.
6
Add fish and cook 2 minutes, turning occasionally with tongs.
7
Add coconut milk and clam juice; simmer until fish is cooked through, turning occasionally, about 6 minutes.
8
Transfer fish to plate.
9
Boil liquid until reduced to thick sauce, about 8 minutes.
10
Season with salt.
11
Return fish to sauce and heat through.
12
Sprinkle with cilantro.
13
Serve over rice.
14
The mild spice paste is also great used as a base for chicken and shrimp curries.

223

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 14 ingredients. The key ingredients include: ⅓ cup onion, finely chopped, 2 tablespoons fresh cilantro stems, minced, 2 tablespoons fresh lemongrass, minced (from bottom 6 inches of stalk), 1 tablespoon turmeric, 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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