A quick, light, delicious Thai coconut curry you can whip up in less than 30 minutes. We eat ours with riced cauliflower, but steamed jasmine rice is another great option as well.
Thai White Fish Curry
Servings:
Easy to make, lots of flavor, and comforting. This dish can be completed, start to finish, in less than 30 minutes and will be devoured by all at the table.
Ingredients:
- 2 tbsp olive oil
- 2 1/2 tbsp yellow curry paste Mae Ploy brand preferred
- 1 tsp garlic fresh, minced
- 1/4 tsp ginger fresh, mashed
- 1/4 tsp lemongrass fresh, mashed
- 2 14oz cans coconut milk full fat
- 1 zucchini squash cut into quarters and sliced
- 5 mushrooms sliced
- 1 tbsp fish sauce
- 2 tsp sugar
- 1/2 cup vegetable broth
- 5 portions white fish such as sole, cod, halibut, rockfish etc.
- cilantro for garnish
- 1 lime cut into wedges
Directions:
- In a medium pot, heat the olive oil over medium heat. Add the curry paste, garlic, ginger, and lemongrass, and sauté for 5 minutes.
- Add the coconut milk and bring to a simmer. Add the zucchini and mushrooms and simmer for 5 minutes.
- Add the fish sauce, sugar and vegetable broth and stir to combine. Add the fish and simmer for 5 more minutes.
- Serve in a bowl next to riced cauliflower or jasmine rice. Top with a few cilantro leaves and a squeeze of fresh lime.
Equipment used:
| Cast Iron Pot | Cutting Board | Santoku Knife |
|---|---|---|
| Curry Paste |
Thank you for sharing these delicious and healthy meals! This is something I’m really looking forward to trying , just curious , fish sauce has always really intimidated me, a brand I bought in the grocery store was really not good and ruined a dinner I added it to. Do you have a brand that you could recommend that you like?
Definitely make this! Due to an unfortunate turn of refrigerator events, my white fish went bad but thankfully we used some frozen shrimp to great success. I didn’t veer much from the recipe first go around other than not being able to locate lemongrass. Now I add whatever vegetable/meat needs to be used up and just plop everything in at once after toasting the curry for less fuss and it still turns out great!! Sometimes I add a little red chili flake for extra heat. Such a good and tasty way to avoid food waste in my house. Highly recommend! Of of the best and easiest recipes I’ve found on the Internet ever!
Wow! I made this last night for my family and a couple friends. It was so super easy and my 7 and 9 year old liked it (that’s huge!). It was a huge hit with everyone. Thanks for making me look good!
Right?! So simple and such a crowd pleaser!
Thank you for sharing these delicious and healthy meals! This is something I’m really looking forward to trying , just curious , fish sauce has always really intimidated me, a brand I bought in the grocery store was really not good and ruined a dinner I added it to. Do you have a brand that you could recommend that you like?
I made this last night and it was so good! Very healthy too! Love the Chris Cooks series!
Looks really yummy – but I have one question…the fish cooks in only 5 minutes? Really?
I suppose it depends on the thickness of the fish, but cut into small pieces, in simmering liquid, it’s pretty quick.