Thai Fish Curry

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This fish curry tastes so delectable that you won't believe how easy it is to prepare and that it's ready in just 20 minutes. Pieces of fish are simmered in a rich Thai curry sauce full of flavor, along with mushrooms, tomatoes, and green beans.

If you can't find shrimp paste, feel free to substitute 1 extra teaspoon of fish sauce. If you can't find makrut lime leaves, 2 to 3 bay leaves also work well.

Cook Time

10 min

Total Time

20 min

Serves

2-4

Servings

2-4

Seafood
Main Dish
Spicy
Comfort Food

Curry Sauce

Ingredients

  • 1/2 cup fresh cilantro chopped, stems and leaves
  • 2 3/5 coconut milk can
  • 4 green onions sliced, including green stems
  • galangal or ginger thumb-sized piece, grated
  • 4 garlic cloves
  • 2 tablespoons fish sauce
  • 1 tablespoon Thai chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons brown sugar or more to taste
  • 1/2 teaspoons turmeric
  • 1 teaspoon shrimp paste
  • fresh red chile minced

Preparation

  1. Place all of the Thai curry sauce ingredients in a food processor, chopper, or blender. Process well until a thick sauce forms.

Curry

Ingredients

  • 2 to 3 makrut lime leaves left whole
  • fresh mushrooms - handful sliced
  • 1 cup green beans sliced
  • 3 fillets or steaks fish any type such as salmon, halibut, or red snapper, cut into 1-inch cubes
  • 1 medium tomato cut into small pieces
  • 1/2 tablespoons fresh lime juice or lemon juice or to taste

Preparation

  1. Pour the sauce into a wok or large frying pan and set over medium-high heat. If using makrut lime leaves, add them now. Bring the sauce to a gentle boil.
  2. Add the mushrooms and green beans and stir well. Reduce the heat to medium and bring the sauce to a simmer. Cover and cook for 6 to 8 minutes or until the vegetables have softened.
  3. Gently stir in the fish and tomato. Cover and continue simmering for another 2 to 3 minutes or until the fish is flaking and cooked to your liking.
  4. Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. If too sour, add a little more sugar; if too salty or sweet, add the fresh lime juice or lemon juice.
  5. Spoon the curry into a serving bowl or serve straight from the pan. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Serve with Thai jasmine rice and enjoy.