How To Make Thai Fish Curry

Ingredients:

• 1 lb white fish fillets (such as cod, halibut, or tilapia), cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar or palm sugar
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach leaves
• 2 tablespoons vegetable oil
• 2-3 kaffir lime leaves (optional)
• Fresh cilantro leaves, for garnish
• Cooked rice, for serving

Instructions:

1. Prepare the Fish:
   • Cut the fish fillets into bite-sized pieces and set aside.
2. Prepare the Curry Sauce:
   • Heat the vegetable oil in a large skillet or wok over medium heat.
   • Add the Thai red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
   • Pour in the coconut milk and stir until the curry paste is well combined with the coconut milk.
3. Cook the Vegetables:
   • Add the sliced bell peppers and onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the Fish:
   • Gently add the fish pieces to the skillet, making sure they are submerged in the curry sauce.
   • Allow the fish to simmer in the curry sauce for 5-7 minutes, or until cooked through and flaky.
5. Season the Curry:
   • Stir in the fish sauce and brown sugar (or palm sugar) to the curry. Taste and adjust the seasoning if needed, adding more fish sauce for saltiness or more sugar for sweetness.
   • If using kaffir lime leaves, tear them into pieces and add them to the curry for extra flavor.
6. Add the Vegetables and Spinach:
   • Add the halved cherry tomatoes and baby spinach leaves to the skillet. Cook for an additional 1-2 minutes, until the spinach wilts and the cherry tomatoes soften slightly.
7. Serve:
   • Once the fish is cooked through and the vegetables are tender, remove the skillet from the heat.
   • Serve the Thai fish curry hot, garnished with fresh cilantro leaves, alongside cooked rice.

Tips:

• Thai red curry paste is readily available in most grocery stores or Asian markets. Adjust the amount according to your preferred level of spiciness.
• Feel free to customize the vegetables based on what you have on hand or your preferences. Other vegetables such as snow peas, bamboo shoots, or eggplant can also be added.
• For extra heat, you can add sliced Thai bird’s eye chilies to the curry paste.
• Serve the Thai fish curry with jasmine rice or brown rice for a complete and satisfying meal. Enjoy the flavorful and aromatic taste of this Thai-inspired dish!