See more Perfectly portioned dinners recipes (51). Cook for a further 5 minutes. Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Spoon the fish with curry sauce and vegetables into a serving bowl or serve straight from the pan. Stir in fish sauce, lime juice and coriander before serving. Thai Fish Green Curry is a popular Thai curry recipe that is mix with coconut milk, vegetables, fish, and spices. That is true for some curries, but for this Thai fish curry recipe, one of the beauties is that it doesn’t have to cook for long. Get it free when you sign up for our newsletter. If too salty or sweet, add 1 to 2 tablespoons of fresh lime juice or lemon juice. Add the onion, bell peppers, half of the jalapeno and a pinch of salt. https://www.eatingthaifood.com/thai-fish-curry-recipe-nam-ya Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. The secret for a GREAT Red Thai fish curry is, of course, a really good-quality red curry paste, and the best fish you can find out there. Add the garlic, chillies and ginger and stir-fry for 1 minute then stir in curry paste. Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about … ), The Best in Thai! Add the rest of the coconut milk, bring to a simmer, add the sugar snaps and cook for 1 minute. Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. 3 Cover and cook for 6 to 8 minutes or until vegetables have softened. Add the frozen fish fillets, reduce the heat, cover and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly. Step 2 Add the fish and cook gently for 3 minutes or until the fish is cooked through, then season with a few splashes of fish sauce. Each serving provides 519 kcal, 32.5 protein, 62g carbohydrates (of which 6.5g sugars), 14g fat (of which 7.5g saturates), 7g fibre and 1.7g salt. Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well. Stir the lime juice and half of the coriander into the curry. If you can't find makrut lime leaves, 2 to 3 bay leaves also work well. This vibrant spicy Thai Red Fish Curry is ready in 20 min and loaded with fresh fish, vegetables and spices. It's also dairy-free and gluten-free. Frozen fish is cheap and easy. Heat the oil in a large frying pan over a medium heat. Once coconut milk begins to simmer stir in cubed fish and simmer 7 to 10 minutes or until the fish is firm and the centre is no longer opaque. If too salty or sweet, add 1 to 2 tablespoons of fresh lime juice or lemon juice. **This post is sponsored by The Cornish Fishmonger. Reduce heat to medium-high or until the sauce is simmering nicely. Stir in the curry paste and cook for 1 minute. Serve alongside the curry. Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Serve with Thai jasmine rice and enjoy. Like most curries, this fish curry makes for excellent leftovers or hot lunches to take to work. Add the rice and stir well then return to the boil. Pour in the coconut milk and slowly bring to a simmer. If too sour for your taste, add a little more sugar. You can serve this at dinner parties or at lunch along with some steamed rice. It is served with white rice and other vegetable dishes. Use it in Eat Well for Less' simple Thai fish curry for a delicious, budget meal. Read about our approach to external linking. 1/2 cup chopped fresh cilantro stems and leaves, 4 green onions, sliced, including green stems, 1 thumb-sized piece galangal or ginger, grated, 2 teaspoons brown sugar (or more to taste), Handful of fresh mushrooms, sliced (optional), 3 to 4 fillets or steaks of fish, any type such as salmon, halibut, red snapper, cut into 1 inch cubes, 1 to 2 tablespoons of fresh lime juice or lemon juice, to taste, Lemon wedges or lime wedges for garnish (optional). (Nutrition information is calculated using an ingredient database and should be considered an estimate. Sprinkle with coriander and garnish with lime or lemon wedges if desired. This fish curry tastes so delectable that you won't believe how fast and easy it is—it's ready in about 20 minutes. Make your favorite takeout recipes at home with our cookbook! Bring to a gentle simmer, then add the fish sauce. Continue simmering (covered) for another 2 to 3 minutes or until fish is flaking and cooked to your liking. Heat the vegetable oil in a large saucepan over medium-high heat. I often use ready-made pastes when I'm making a Thai curry, but it's actually quicker than you think to … Process well to form the curry sauce. Reduce the heat and simmer for 25 minutes. Gently stir in the fish and tomato. Serve with Thai jasmine rice and enjoy. https://theodehlicious.com/2020/08/30/thai-fish-green-curry Place all of the Thai curry sauce ingredients in a food processor, chopper, or blender. Plus the homemade Thai curry sauce is great for multiple recipes - I've included some ideas below. This yellow Thai fish curry is simple, delicious and speedy too! Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes. Stir well. Thai food is one of … Sprinkle with coriander and garnish with lime or lemon wedges if desired. Pour sauce into a wok or large frying pan and set over medium-high heat. Sprinkle on the chilli and coriander, and serve with rice. Made in just 30-40 minutes, Thai fish curry is packed with rich and tangy flavours. Gather remaining ingredients, as well as curry sauce. If you like, you can also add shrimp or other seafood to the pot or wok. - Highly-Rated Thai Recipes, Make Tom Khaa, Easy Tom Yum Soup with Coconut Milk, Jackfruit Curry With Bell Peppers, Cashews, and Lime Leaf. If you can't find shrimp paste, feel free to substitute 1 extra teaspoon of fish sauce (in addition to the 2 tablespoons already called for in the recipe). Bring sauce to a gentle boil. Add the aubergine and fry for 2–3 minutes until just beginning to wilt. Spoon the fish with curry sauce and vegetables into a serving bowl or serve straight from the pan. Add mushrooms and green beans (if using). Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.