Description
Thai Red Curry Fish is a delightful dish that brings the taste of Thailand right to your kitchen. This recipe features tender white fish fillets enveloped in a creamy, aromatic red curry sauce made from coconut milk and fragrant spices. With its vibrant colors and bold flavors, Thai Red Curry Fish is perfect for impressing guests or enjoying a cozy weeknight meal. The best part? It’s quick to prepare, making it an ideal choice for anyone looking to create a satisfying dish without spending hours in the kitchen. Customize the spice level to your preference and serve it over fluffy jasmine rice or alongside fresh salads for an unforgettable dining experience.
Ingredients
- 1 lb firm white fish fillets (such as cod or tilapia)
- 3 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- Fresh basil leaves
- Juice of 1 lime
Instructions
- Gather and rinse the fish fillets; pat dry.
- In a skillet over medium heat, add oil and stir in red curry paste until fragrant (about 2 minutes).
- Slowly mix in coconut milk and vegetable broth; bring to a simmer.
- Add fish fillets, cooking for 6-8 minutes until flaky.
- Stir in lime juice and fresh basil just before serving.
- Serve warm, drizzling extra sauce over the top.
Notes
For an extra flavor boost, marinate the fish in lime juice for up to two hours before cooking.
Feel free to adjust the spice level by modifying the amount of red curry paste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg