Here is my recipe for Thai Fish Curry. It's something I've cobbled together over the years, essentially stealing what I consider the best parts of different recipes that I've enjoyed. I actually like this as more of a stew, so I switched to light coconut milk to cut some calories and doubled the amount called for in the original recipe. It's soupy, but you could also serve it with rice, I suppose.
With regard to the vegetables, feel free to use whatever you have on hand. I've used broccoli, broccolini, Chinese spinach, and even canned bamboo shoots. It's a good way to use up vegetables.
Hope you enjoy it!
Thai Coconut Fish Curry
- 1 lb Halibut (or other firm white fish), cut into 1" pieces
- 2 14 oz cans light coconut milk
- 1-2 tbsp Thai red curry paste (Maesri recommended), depending on how much heat you like
- 3 tbsp fish sauce, or to taste
- 1 tbsp finely chopped ginger or galangal
- 2 stalks lemongrass, white portion only, bruised (I give it a few whacks with the smooth end of a meat mallet)
- 2 tbsp brown or palm sugar
- 1 kaffir lime leaf, destemmed and cut into a very fine chiffonade (optional)
- 1/2 small onion, cut julienne 2" strips
- 1/2 red bell pepper, cut julienne into 2" strips
- 1 carrot, cut julienne into 2" strips
- 8 oz fresh green beans, cut into 1" pieces. Can sub other veggies, including broccoli, bamboo shoots, or Thai eggplant.
- 12 fresh Thai basil leaves, left whole (can substitute Italian basil)
- In a wok over medium heat, combine coconut milk, curry paste, fish sauce, ginger, lemongrass, palm sugar, and kaffir lime leaf. Bring to a low boil and cook until mixture is reduced by one third and slightly thickened, about 10 minutes.
- Add onion, red bell pepper, carrot, and green beans. Cook for 4-6 minutes or until vegetables are just cooked through but still crisp.
- Add fish and basil leaves. Cook for 5-7 minutes or until fish is opaque. Adjust seasonings as desired and serve hot.