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–+ servings
Thai Fish Curry

Quick and Creamy Thai Fish Curry for Busy Weeknights

This Thai Fish Curry features tender snapper fillets and rich coconut milk, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with coconut oil for tropical flavor.
  • 0.5 medium Onion, finely chopped Skip if sensitive to onions.
  • 2 cloves Garlic, minced Can use garlic powder in a pinch.
  • 1 tablespoon Fresh Ginger, grated Ground ginger can substitute, but fresh is preferred.
  • 2 tablespoons Red Curry Paste Adjust based on desired heat level.
  • 14 oz Coconut Milk Substitute with light coconut milk for fewer calories.
  • 1 tablespoon Fish Sauce Soy sauce can be a vegetarian alternative.
  • 1 tablespoon Lime Juice Replace with lemon juice if unavailable.
  • 1 teaspoon Brown Sugar Coconut sugar is a good alternative.
For the Fish and Veggies
  • 1.3 lbs Snapper Fillets, cut into 2-inch pieces Can be replaced by cod or tilapia.
  • 0.5 teaspoon Salt Adjust according to taste preferences.
  • 1 cup Snap Peas, halved Other veggies like bell peppers can be used instead.
  • 1 cup Broccoli Florets Substitutable with zucchini or green beans.
  • 1 cup Sliced Carrot Chopped bell pepper can be a colorful alternative.

Equipment

  • large skillet

Method
 

Curry Preparation
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it turns translucent. Next, stir in 2 minced garlic cloves and 1 tablespoon of grated ginger, cooking for an additional minute until fragrant.
  2. Stir in 2 tablespoons of red curry paste, mixing with the aromatics for about 1 minute. Then, pour in one can (14 oz) of coconut milk, followed by 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1 teaspoon of brown sugar. Bring to a gentle simmer for 2-3 minutes.
  3. Season the snapper fillet pieces (cut into 2-inch segments) with ½ teaspoon of salt and gently add them to the simmering curry sauce. Cover and let the fish cook for 3-4 minutes, then flip the pieces to ensure even cooking until tender.
  4. Incorporate 1 cup of halved snap peas, 1 cup of broccoli florets, and 1 cup of sliced carrots into the curry. Stir gently, cover again, and cook for an additional 5 minutes or until the snapper flakes easily with a fork.
  5. Once everything is cooked to perfection, garnish with fresh cilantro, sliced green onions, and crispy fried shallots. Serve over fluffy jasmine rice to soak up the sauce.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 70mgCalcium: 50mgIron: 1mg

Notes

Use fresh herbs and spices for an aromatic boost. Taste and adjust ingredients as necessary for a balanced flavor.

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