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The Easiest, Simplest, Best Tasting Fish Curry Ever! Belive it.

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I love this recipe because most ingredients are found in your pantry/freezer. Well at least in mine! No curry paste and guessing how spicy your final curry is going to be. You can control the spice yourself so the kids don't give you that "Are you trying to hurt me" look.

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Ingredients

  • Thai Curry Sauce:
  • 1/2 cup fresh coriander stems and leaves, chopped
  • 1 can good-quality coconut milk
  • 4 green onions, sliced (including green stem)
  • 1 thumb-size piece galangal or ginger, grated
  • 4 cloves garlic
  • 2 Tbsp. fish sauce
  • 1 Tbsp. regular chili powder (I cut way back to like 1 tsp or less so the kids eat it)
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. brown sugar (or more to taste)
  • 1/2 tsp. turmeric
  • 1 tsp. shrimp paste (I just threw in 4 or 5 shrimp from my freezer)
  • 1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce
  • Other Ingredients:
  • 3-4 fillets of fresh or frozen fish - any type, from sole to salmon
  • Handful fresh mushrooms, sliced (don't need them. My kids really aren't fans)
  • 1 red bell pepper, de-seeded and diced
  • 1 medium tomato, cut into small pieces
  • Can use other veggies if you want. I substituted patty pan squash for the mushrooms and it was amazing.
  • Handful of fresh basil
  • Handful of fresh coriander
  • Fresh lime or lemon wedges for garnish
  • Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer. I really recommend these. I buy them and keep them in my freezer for curry's or anything that needs some lime boost)

Details

Servings 6
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.

Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.

Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely.

Cover and cook 6-8 minutes.

Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.

Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.

Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!

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