Spicy Thai Red Curry Fish

This Spicy Thai Red Curry Fish is a flavorful and aromatic dish, featuring tender white fish fillets simmered in a rich red curry sauce with coconut milk, Thai basil, and vegetables. It's a perfect balance of heat, creaminess, and fresh herbs, served with steamed jasmine rice for an authentic Thai meal experience.

For the Fish and Marinade

4 white fish fillets (cod, tilapia, or sea bass)

1 tbsp lime juice

½ tsp salt

¼ tsp black pepper

1 tsp fish sauce

½ tsp turmeric powder (optional, for color)

For the Thai Red Curry Sauce

2 tbsp vegetable oil

2 tbsp Thai red curry paste

1 can (14 oz) coconut milk

1 cup fish or vegetable stock

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp palm sugar (or brown sugar)

1 tbsp fresh lime juice

1 tsp grated ginger

3 cloves garlic, minced

2 Thai red chilies, sliced (optional for extra heat)

For the Vegetables

1 red bell pepper, sliced

1 zucchini, sliced

½ cup snap peas

½ cup baby corn

1 handful Thai basil leaves

For Garnish and Serving

Fresh cilantro, chopped

Lime wedges

Red chili slices

Steamed jasmine rice

Marinate the Fish

Pat the fish fillets dry and place them in a bowl.
Rub with lime juice, salt, black pepper, fish sauce, and turmeric powder.
Let marinate for 10-15 minutes while preparing the curry.

Cook the Thai Red Curry Sauce

Heat vegetable oil in a large pan over medium heat.
Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.
Stir in garlic, ginger, and Thai red chilies, cooking for another 30 seconds.
Pour in coconut milk and fish/vegetable stock, stirring to combine.
Add soy sauce, fish sauce, palm sugar, and lime juice.
Simmer for 5 minutes, allowing the flavors to develop.

Add the Fish and Vegetables

Gently place the fish fillets into the curry sauce.
Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
Add bell pepper, zucchini, snap peas, and baby corn, cooking for another 5 minutes.
Stir in Thai basil leaves in the last minute of cooking.

Serve and Enjoy

Ladle the curry over steamed jasmine rice.
Garnish with fresh cilantro, lime wedges, and red chili slices.
Serve hot and enjoy with a side of Thai cucumber salad or spring rolls.

Pro Tips

For extra flavor, grill or pan-sear the fish before adding it to the curry.
For a milder version, reduce the amount of Thai red curry paste and omit Thai chilies.
For a vegetarian option, substitute fish with tofu or mushrooms.

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