Main Dishesbellyfull5.0
Thai Fish Curry
Easy to make and packed full of flavor, this Thai Fish Curry is infused with a rich coconut yellow curry sauce that is savory and subtly sweet. Serve portions over jasmine rice to soak up that incredible broth!
👥 5 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about ⏱️ 20 seconds. Add carrots, onion, and bell pepper; cook, stirring occasionally, until onion is translucent and the carrots and bell pepper are tender, about ⏱️ 6 minutes. Stir in the minced garlic and cook until fragrant, ⏱️ 20 seconds. Season with a dash of salt and pepper.
medium carrots (, peeled and cut into thin rounds)3garlic (, minced)2 clovessalt and pepper (, to taste)
2
Add potatoes, coconut milk, and chicken broth (or water) and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about ⏱️ 12 minutes until potatoes are almost tender when pierced with a fork.
3
Add in fish and cook an additional ⏱️ 5 minutes until cooked through and potatoes are tender, but not mushy.
4
Divide fish curry among shallow bowls and top with parsley.
Nutrition Facts
calories
405 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
7 g
sugar Content
11 g
sodium Content
97 mg
protein Content
15 g
cholesterol Content
20 mg
carbohydrate Content
35 g
saturated Fat Content
19 g
unsaturated Fat Content
4 g
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