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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.
10 min
Cook Time
20 min
Total Time
2-4
Serves
2-4
Servings
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.
Place all of the Thai curry sauce ingredients in a food processor, chopper, or blender. Process well until a thick sauce forms.
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.
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.
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.
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.
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.