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5 from 3 votes

Thai Fish Curry

This lovely Thai-inspired curry recipe features tender white fish simmered in a creamy coconut curry broth with veggies.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Thai
Keyword: dairy free, gluten free, salmon
Servings: 4 servings
Author: Ali

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion diced
  • 1 carrot thinly sliced
  • 4 large cloves garlic
  • 2 to 3 tablespoons Thai yellow curry paste
  • 1 tablespoon grated or minced fresh ginger
  • 1 (15-ounce) can full-fat coconut milk
  • 1 tablespoon coconut sugar (or brown sugar)
  • 2 teaspoons fish sauce (optional)
  • 2 cups broccolini florets
  • 4 large cod filets (about 6 ounces each)
  • 1 large lime juiced
  • fine sea salt and freshly-ground black pepper
  • toppings: chopped cilantro chopped scallions and extra lime wedges
  • 4 cups cooked rice for serving

Instructions

  • Sauté the veggies. Heat the oil in a large nonstick sauté pan over medium heat. Add the onion and sauté, stirring occasionally, for 5 minutes. Add the carrot, garlic, curry paste (however much you prefer), ginger, and sauté, stirring frequently, for 2 minutes. Add the coconut milk, coconut sugar, fish sauce and stir to combine. Continue cooking until the sauce nearly reaches a simmer, then reduce heat to medium.
  • Cook the fish. Add the broccolini and toss briefly in the sauce. Nestle the cod filets in with the broccolini and spoon a bit of the sauce over the filets. Cover the pan with a lid and cook for 4 to 5 minutes, or until the fish flakes easily with a fork. Cooking time will depend on the size/thickness of the filets.
  • Finish. Drizzle the lime juice evenly over the pan and season with a few twists of black pepper. Taste the sauce and add extra salt, pepper and/or lime juice if needed.
  • Serve. Serve warm over rice, garnished with lots of cilantro, scallions and extra lime wedges for squeezing. Enjoy!