Thai Coconut Fish Curry

[Steve Kroll]

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
Serves 6

Ingredients:

• 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)

Preparation:

1. 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.
2. Add onion, red bell pepper, carrot, and green beans. Cook for 4-6 minutes or until vegetables are just cooked through but still crisp.
3. Add fish and basil leaves. Cook for 5-7 minutes or until fish is opaque. Adjust seasonings as desired and serve hot.

 

[GotGarlic]

Thanks, Steve. I'll be trying this soon.