Main Dishesbonappetit
Easy Fish Curry With Coconut Milk
This Thai-style fish curry recipe is aromatic, loaded with vegetables, and enriched by cooling coconut milk; cooked all in one pan and ready in under an hour.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
📝 Preparation Steps
1
Heat 3 Tbsp. virgin coconut oil or vegetable oil in a large high-sided skillet over medium. Add 3 Tbsp. red curry paste and cook, stirring constantly, until paste is fragrant and starting to stick to bottom of pan, about ⏱️ 30 seconds. Add juice of 1 lime, one 13.5-oz. can unsweetened coconut milk, 1 Tbsp. plus 1 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and bring to a simmer. Add 1 medium zucchini, halved lengthwise, cut crosswise into half-moons, and 1 medium red bell pepper, halved, ribs and seeds removed, cut into 2" pieces; simmer until veggies are crisp-tender, 2–⏱️ 3 minutes.
. virgin coconut oil or vegetable oil3 Tbsp. red curry paste3 TbspJuice of 1 limeunsweetened coconut milk1 (13.5-oz.) can. plus 1 tsp. sugar1 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1medium zucchini, halved lengthwise, cut crosswise into half-moons1medium red bell pepper, halved, ribs and seeds removed, cut into 2" pieces1
2
Mix 12 oz. cherry tomatoes, halved, into vegetables in pan, then nestle 1½ lb. skinless white fish fillets (such as cod), cut into 1" pieces, into sauce. Simmer until fish is cooked through and flaky, about ⏱️ 5 minutes. Top with basil leaves and serve with cooked rice on the side and lime wedges for squeezing over.
. cherry tomatoes, halved12 oz½ lb. skinless white fish fillets (such as cod), cut into 1" pieces1Basil leaves, cooked rice, and lime wedges (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...