Description
A fragrant and flavorful Thai fish curry made with fresh ingredients and a perfect blend of spices.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 500 grams white fish fillets (such as cod or tilapia)
- 1 cup cherry tomatoes, halved
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/4 cup fresh basil leaves
- 1 lime, cut into wedges for serving
Instructions
- Heat the oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking until fragrant.
- Add the red curry paste, stirring to combine.
- Pour in the coconut milk and bring to a simmer.
- Add the fish fillets and cook until they are just cooked through.
- Add the cherry tomatoes, fish sauce, lime juice, and brown sugar; stir gently.
- Remove from heat and fold in the basil leaves.
- Serve with lime wedges.
Notes
- For a spicier curry, add more red curry paste.
- Use any firm white fish available for best results.
- Serve with jasmine rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 grams
- Sodium: 700 mg
- Fat: 25 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 60 mg