Thai Fish Curry
A flavorful and aromatic Thai-inspired fish curry made with sour and flaky fish, blended with a rich and creamy curry sauce.
Ingredients
- ●4 Sour Fish FilletsFlaky and slightly sour fish fillets, cut into 1-inch pieces
- ●2 tablespoons Thai Red Curry PasteMade with a blend of spices, lemongrass, and galangal
- ●1 can Coconut MilkFull-fat coconut milk for a rich and creamy sauce
- ●1 tablespoon Fish SauceSalty and umami-rich fish sauce, made from fermented fish and salt
- ●1 tablespoon Brown SugarAdds a touch of sweetness to balance the flavors
- ●1/4 cup Thai Basil LeavesFresh Thai basil leaves, chopped
- ●1 Red Bell PepperSliced red bell pepper, adds a pop of color and sweetness
Instructions
- 1
Heat oil in a large pan over medium-high heat.
- 2
Add the Thai red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
- 3
Add the sour fish fillets and cook for 2-3 minutes, until they start to flake apart.
- 4
Pour in the coconut milk and bring the mixture to a simmer.
- 5
Add the fish sauce, brown sugar, and Thai basil leaves. Stir to combine.
- 6
Reduce heat to low and let the curry simmer for 5-7 minutes, until the sauce has thickened and the fish is cooked through.
- 7
Stir in the sliced red bell pepper and cook for an additional 2-3 minutes, until the pepper is tender.
- 8
Season the curry with salt and pepper to taste.
- 9
Serve the Thai fish curry hot, garnished with additional Thai basil leaves if desired.